Tagliatelle con Salsicce e Porcini
Tagliatelle with Sausages, Rosemary and Porcini Mushrooms
About This Recipe
Are you looking for a delicious pork recipe with a difference? If you are, you’ve found it! Here’s my tagliatelle with sausages, rosemary and porcini mushrooms for you to enjoy.
I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms, you can leave them out – Buon Appetito!
Ingredients
- 400g Italian Sausages or Good Quality Pork Sausages
- 6 Tablespoons Olive Oil
- 1 Leek, Washed & Finely Chopped
- 2 Tablespoons Fresh Rosemary Leaves, Finely Chopped
- 50g Dried Porcini Mushrooms, Soaked In Warm Water For 15 Minutes, Drained
- 100ml Dry White Wine
- 150ml Double Cream
- 500g Fresh Egg Tagliatelle
- To Taste Salt & Pepper
Weight Converter
Found in This Book
Feast your eyes on the finest tagliatelle with sausages, rosemary and porcini mushrooms! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
- Remove the skins from the sausages and place the meat mixture in a bowl.
- Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat.
- Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes.
- Pour in the wine and cook for a further minute to allow the alcohol to evaporate.
- Pour in the cream, mix everything together and cook for 1 minute. Set aside.
- Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
- Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.
- Serve immediately.
Once you’re done, simply sit back and enjoy your tagliatelle with sausages, rosemary and porcini mushrooms and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
More RecipesGet Inspired
Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese
Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.
4
Serves7
IngredientsCheese
Main IngredientBanane Al CaramelloSticky Banana and Chocolate Tart
What a fantastic way to end a meal. So far, I don’t think I’ve met anyone, especially children, who doesn’t like this recipe. I promise you that once you’ve made this dish and realise how easy it is to do, it will become a favourite. My tip would be to make sure that you bake the tart in the middle of a preheated oven to avoid the pastry burning. If you have to, you can replace the bananas...
6
Serves7
IngredientsChocolate
Main IngredientTonno Scue’ Scue’Seared Tuna Steak with Courgettes and Capers
If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. Southern Italian people, me included, are absolutely crazy about tuna. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. The reason it is called this is because the few ingredients used are put...
4
Serves10
IngredientsTuna
Main IngredientGnocchi di zuccaPotato and roasted pumpkin gnocchi
Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...
4
Serves9
IngredientsPotato
Main IngredientPetti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins
When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...
6
Serves12
IngredientsChicken
Main IngredientCozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine
Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.
4
Serves8
IngredientsSeafood
Main Ingredient
Discuss This Recipe