Tagliatelle with mushrooms and sausage are a classic Italian dish. Fresh tagliatelle pair perfectly with porcini mushrooms and sausage, which give the dish a rich and flavorful taste. Shallots, bay leaf and parsley add further depth of flavor. A true comfort food to prepare in a few simple steps.
To make the fresh mushroom tagliatelle, add a handful of mushrooms processed in the blender to the pasta dough
Remove the mushrooms' earthy parts 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 fat
Then set it aside and blot the fat from the bottom of the pan
Peel the shallots, slice them thinly and sauté them in the same pan with a few tablespoons of oil
Add the mushrooms and the bay leaf and cook over high heat for 5 minutes, allowing the cooking liquid to evaporate
Add the sausage and let it flavor the sauce for a few moments
Season with salt and pepper
Cook the pasta al dente and immediately toss it with the mushroom sauce
Finish with chopped parsley and serve on warm plates
Frying 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 |
