Tagliatelle with Sausage and mushrooms is a classic Italian dish. I remember Nonna making this so creamy without using any cream. You may know tagliatelle with ragu' sauce, with fish or just simply with tomato and basil, so if you have never tried a white ragu' sauce, this is the perfect time! To go with this easy and quick sauce, you can make fresh homemade tagliatelle or use pre-made tagliatelle.
Rosemary and parmesan cheese enhance the taste of this wild dish of juicy pork sausages and mushrooms.
For 2 people:
200g fresh or dried eggs tagliatelle
250g organic mushrooms, chopped
fresh rosemary
1 garlic clove
50ml dry white wine
extra virgin of olive oil
salt and black pepper
Parmesan cheese
In a large saucepan, start to boil the water with salt where later you will cook your tagliatelle.
In a large pan, add the olive oil and the minced garlic on a medium heat. When the garlic starts to become golden in colour, add the chopped mushrooms. Cover with a lid and and turn to low heat. You need to cook the mushrooms until the steamed water is almost absorbed. Turn off the heat and keep on the side.
In a non-sticky pan, with a sizzle of oil, add the sausages without the skin on a medium heat. Take a fork and start to smash the sausages until you get a sausage ragu' and fry for a few minutes until it starts to become golden brown.
Sauté and blend with the wine and rosemary for a few minutes or until evaporated, over a high heat.
Add the mushrooms and taste for salt and black pepper. Keep in mind, Italian sausages are already seasoned with salt and pepper, so taste before adding more.
Remove from the heat and start to cook the tagliatelle.
When your tagliatelle is cooked, add to the sauce pan along with some water reserved from the pasta. This blends the sauce to a creamy texture and helps to mix all together. You can decorate with more fresh rosemary. Serve with parmesan cheese on top.
Red, white or beer can accompany your delicious tagliatelle in "Bianco"!
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