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Tagliatelle with sausage and porcini are a perfect first course for autumn but are actually enjoyed all year round.
There are various versions of the recipe for tagliatelle with mushrooms and sausage, some of which include cream, but in this case I wanted to opt for a more basic and natural preparation. Even without cream, following my advice they will be creamy and enveloping.
The tagliatelle, in fact, thanks to their porosity and roughness, retain all the tasty sauce.
A splash of white wine and the presence of parsley makes this rustic first course fresher.
You can opt for a fresh or dried noodle, this goes a lot to personal taste, in my opinion both choices are good. And if you are skilled and expert in the kitchen, you could also make homemade tagliatelle… it will certainly be an incredible success!
If you've got the urge, here's how sausage and porcini tagliatelle are made.
Obviously, if you don't find fresh porcini you can use frozen ones, just as you can choose a different mix of mushrooms.
► Ingredients to prepare:
Egg Tagliatelle 400 g
Porcini mushrooms 400 g
Sausage 400 g
2 cloves garlic
1 sprig parsley
Hot peppers 0.5
White wine 120 ml
EVO oil 4 tablespoons
Salt to taste
The recipe on the site: www.casapappagallo.it/ricette...
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