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
Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate
We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.
4
Serves14
IngredientsCheese
Main IngredientDolce con pere e bananePear & Banana Sweet Bread
My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. The process is so quick and easy but the effect is very wow. It is absolutely delicious and never lasts more than twenty-four hours in our house. We’ve eaten it for breakfast, snacks...
6
Serves10
IngredientsSalsicce e lenticchieItalian Sausages with Braised Lentils
Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.
4
Serves12
IngredientsPork
Main IngredientAvocado Grigliato Ripieno di Pomodori, Cipollotti, Olive e CapperiGrilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers
This dish is rather retro and I used to make it when I first came to London as a teenager. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with your favourite salad leaves.
4
Serves14
IngredientsVegetables
Main IngredientLa Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake
Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.
8
Serves6
IngredientsChocolate
Main IngredientInsalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts
Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...
4
Serves8
IngredientsBeef
Main Ingredient
Discuss This Recipe