Tagliatelle with mushrooms and sausage is a classic Italian dish. Fresh tagliatelle pairs perfectly with porcini mushrooms and sausage, giving the dish a rich and tasty flavor. Shallots, bay leaf, and parsley add further depth of taste. A true comfort food to prepare in a few steps.
To make fresh tagliatelle with mushrooms, add a handful of mushrooms processed in a blender to the pasta dough
Remove the earthy part of the mushrooms and clean them with a damp cloth, then cut them into pieces
Peel the sausage, crumble it, and brown it in a non-stick pan without adding any fat
Set it aside and wipe 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, allowing the moisture to evaporate
Add the sausage and let it flavor for a moment
Season with salt and pepper
Cook the pasta al dente and immediately toss it with the mushroom sauce
Finally, garnish with chopped parsley and serve on warm plates
Pan
Saucepan
Kitchen Knife
Italia
| Energy (kcal) | 59.45 |
| Carbohydrates (g) | 1.95 |
| of which Sugars (g) | 1.53 |
| Fat (g) | 3.52 |
| of which Saturates (g) | 1.18 |
| Protein (g) | 4.25 |
| Fiber (g) | 1.87 |
| Sale (g) | 0.15 |
