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Mushroom tagliatelle with sausage is a classic dish of Italian cuisine. Fresh tagliatelle pairs perfectly with porcini mushrooms and sausage, giving the dish a rich and tasty flavor. The shallots, bay leaf and parsley add further depth of taste. A true comfort food dish to prepare in just a few steps.
To make fresh mushroom tagliatelle, add a handful of mushrooms blended in a mixer to the pasta dough.
Remove any earthy parts from the mushrooms and clean them with a damp cloth, then cut them into pieces.
Remove the casing from the sausage, crumble it and brown it in a non-stick pan without adding fat.
Set it aside and wipe away the fat from the bottom of the pan.
Peel the shallots, slice them thinly and brown them in the same pan with a few tablespoons of oil.
Add the mushrooms and bay leaf and cook over high heat for 5 minutes, letting the water released by the mushrooms evaporate.
Add the sausage and let it flavor for a few moments.
Season with salt and pepper to taste.
Cook the pasta al dente and immediately dress it with the mushroom sauce.
Finally, flavor with the chopped parsley and serve on warm plates.
Pan
Casserole Dish
Kitchen Knife
Italia
| Energy (kcal) | 143.39 |
| Carbohydrates (g) | 18.69 |
| of which sugars (g) | 3.78 |
| Fat (g) | 4.91 |
| of which saturates (g) | 1.92 |
| Protein (g) | 6.42 |
| Fibre (g) | 2.06 |
| Salt (g) | 0.31 |
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