Tagliatelle with Artichoke Cream and Sausage

Tagliatelle with artichoke cream and sausage is a rich and flavorful dish that combines the sweetness of artichokes with the savory taste of sausage. Here’s the recipe:

Ingredients

• 300 g of fresh tagliatelle
• 200 g of artichokes (already cleaned and cut into wedges)
• 150 g of sausage (crumbled)
• 1 shallot (chopped)
• 100 ml of cooking cream
• 1/2 glass of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Chopped parsley (for garnish)

Preparation

1. In a large frying pan, sauté the chopped shallot in a drizzle of extra virgin olive oil until it becomes transparent.

2. Add the artichokes and let them sauté for a few minutes. If necessary, add a little water to prevent them from drying out too much.

3. Add the crumbled sausage to the pan with the artichokes and brown it until it is well cooked, then deglaze with the white wine until evaporated.

4. Lower the heat, add the cooking cream and stir to blend all the ingredients. Cook for a few minutes until the artichoke cream slightly thickens. Adjust the salt and pepper to taste.

5. Meanwhile, bring a pot of plenty of salted water to a boil and cook the tagliatelle until al dente.

6. Drain the tagliatelle and transfer them to the pan with the artichoke cream and sausage. Toss the pasta in the pan to flavor it well.

7. Serve the plated tagliatelle, garnished with chopped parsley and, if desired, a sprinkle of Parmesan.

Curiosity

Tagliatelle is a type of pasta that is very popular in central Italy, particularly in Emilia-Romagna. The addition of artichoke cream with the sausage is a great example of how Italian cuisine can enhance the flavors of individual ingredients creating a perfect balance in the dish.