← Nouns Cooking · Italian

Ingredients

• 350 g egg tagliatelle
• 300 g mixed mushrooms, sliced
• 15 g Dried porcini mushrooms, soaked in 150 ml warm water for 15 min (optional)
• 250 g Italian pork sausages, skins removed
• 1 Shallot, finely chopped
• 1 clove Garlic, crushed
• 60 ml dry white wine
• 200 ml Passata
• 100 ml single or double cream
• 3 tbsp Olive oil
• 2 tbsp Parsley, chopped
• grated Parmesan, to serve
• Salt

Method

1. Warm the oil in a large frying pan over medium heat and soften the shallot and garlic for 3 min.
2. Add the sausage meat, breaking it into crumbs, and fry for 5–6 min until browned. Splash in the wine and let it evaporate.
3. Add the fresh mushrooms (and the soaked porcini, chopped, with their strained liquid) and cook over high heat for 5 min until they lose their water and colour lightly.
4. Stir in the passata and simmer for 8 min, then add the cream and simmer for 2 min more. Season with salt.
5. Meanwhile cook the tagliatelle in salted boiling water until al dente. Drain, keeping a cup of the water.
6. Toss the pasta into the sauce with the parsley, loosening with pasta water if needed. Serve with Parmesan.

Tips

• Some cooks add peas or diced ham instead of sausage; both are traditional variations.
• Cook the mushrooms in a single layer over high heat so they brown rather than stew.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Sip and Feast Inside the Rustic Kitchen