Tagliatelle with Mushrooms and Sausage

Tagliatelle with mushrooms and sausage is a typical dish with robust flavors, here’s how to prepare it:

Ingredients

• 250 g of egg tagliatelle
• 200 g of fresh mushrooms (porcini or champignon)
• 150 g of sausage
• 1 clove of garlic
• Parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• White wine (optional)
• Grated Parmesan cheese (to serve)

Preparation

1. Start by cleaning the mushrooms with a damp cloth or kitchen paper. Slice them not too thin.
2. Remove the sausage from its casing and crumble it roughly with your hands.
3. Sauté the garlic with a drizzle of oil in a large enough skillet. When the garlic is golden, remove it and add the mushrooms. Let them cook until they have released their water.
4. Add the crumbled sausage to the mushrooms and brown it well. At this point, if you like, you can deglaze with a splash of white wine and let the alcohol evaporate.
5. Cook the tagliatelle in plenty of salted water following the cooking times indicated on the package.
6. Drain the pasta and transfer it into the skillet with the mushroom and sausage sauce. Mix well to combine everything.
7. Serve immediately with a sprinkling of chopped fresh parsley and grated Parmesan cheese to taste.

Curiosity

The tagliatelle with mushroom and sausage is a very popular dish in Italy, particularly in regions such as Emilia-Romagna, where the tradition of egg pastas blends with the use of quality mushrooms and meats. Varying the types of mushrooms or the quality of the sausage can give the dish different nuances.

This dish encapsulates the aromas and flavors of the woods and the earth, combining the creamy texture of the mushrooms with the strong taste of the sausage. The secret lies in cooking the mushrooms on high heat to preserve their texture and in using fresh, quality ingredients. Enjoy your meal!