Tagliatelle with Italian Sausage and Porcini

Super tasty and quick, this dish is a family favourite! Meaty Italian sausages with earthy porcini mushrooms in a beautiful cream sauce!


  • 500g/5 cups Tagliatelle
  • 400g/5oz Italian sausages or good quality pork sausages
  • 50g/1/2 cup dried porcini mushrooms, soaked in warm water for 15 minutes, drained
  • 4 garlic cloves finely chopped
  • 100ml/1 cup Italian white wine
  • 150ml/1 cup double cream
  • 2 tbsp mascarpone
  • 100g/1/2 cup parmesan cheese
  • Extra virgin olive oil
  • Salt and freshly ground black pepper


Remove the skins from the sausages and place the meat mixture in a bowl

Heat the oil in a large frying pan over a low heat and fry the sausage meat for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat.

Add in the garlic and season with salt and pepper and continue to cook for 2 minutes.

Pour in the wine and cook for a further minute to allow the alcohol to evaporate.

Pour in the cream and mascarpone, mix everything together and cook for 1 minute.

Add the porcini and a generous amount of parmesan cheese and mix well.

Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Add the pasta to the sauce and toss together.

Toss everything together for 30 seconds to allow the flavours to combine.

Buon appetito…

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