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!

Ingredients

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 mascapone

100g/1/2 cup parmesan cheese

Extra virgin olive oil

Salt and freshly ground black pepper

Method

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…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.