Tagliatelle with porcini mushrooms and sausage, a first autumn dish full of taste and color, to be prepared in no time and beginner-proof. The combination of mushrooms and sausage always brings me back to my Sicily bedda and especially to Etna, where the pasta (strictly semolina) with porcini mushrooms and sausage is one of the dishes of memory. Today again, when in late summer or autumn we go on the volcano, it's the dish I always i'm on. I have to admit that I like egg noodles more than semolina noodles., are lighter and crispier. In any case, the combination of mushrooms and sausage is quite widespread in all Italian mountain areas and on my YouTube channel you find the VIDEO RECEIVED step-by-step noodles mushrooms and sausage.
These porcini mushroom noodles and sausage have few secrets: a great sausage, fast pasta cooking, that has to stay al dente (I'm the blanched, dip it in the water and after 2 minutes at most the drain) and a clever use of cooking water, to create that creamy emulsion that makes the dish more gluttotable. Some use, to increase creaminess, cooking cream, but in my opinion in addition to weighing down the dish makes the flavors more flat and banal. Attention to salt: the sausage is often very tasty, so remember to always taste the sauce before adding more salt.
If you want, you can also use mixed mushrooms (chanterelle mushrooms, tacks, Champignon) or frozen mushrooms, the result will still be great. A pinch of saffron makes this dish even tastier and nicer to see, golden as the autumn leaves. Since we're in season, have a look at all my RECIPES WITH MUSHROOMS and try, If you like, preparing for the egg pasta at home with my recipe. If you don't love sausage, I invite you to take a look at the VIDEO RICETTA OF PASTA WITH FUNGHI, simple and good. Have a good day!
320 grams of egg noodles
250 grams of mushrooms (or mixed mushrooms)
350 grams of sausage
extra virgin olive oil, to taste
a pich of Saffron
60 milliliters of dry white wine
salt and pepper, to taste
parsley, to taste
a clove of garlic
a shallot or a piece of onion
a small piece of chili pepper (Optional)
grated Parmigiano Reggiano PDO
The noodles porcini mushrooms and sausage are quick and easy to prepare. Clean the mushrooms, removing the earthy end and brushing them well with a moistened sponge. Slice the mushrooms. Brown in a pan a clove of garlic and a few stalk of parsley (in addition to chilli if you love a spicy note), in extra virgin olive oil. When garlic is imbioned, add the porcini mushrooms and sauté for a few minutes over high heat: mushrooms just have to get scalded.
Bring the water for noodles to a boil, salting it slightly.
Clean and chop the onion or shallots, put them in a pan with a drizzle of extra virgin olive oil, add a little water and cook until the onion is slightly wilted. Remove the sausage from the casing, chop it and add it to the onion sauce, browning it over high heat. Blend the sausage with white wine and let the alcohol evaporate. Season the sausage with a little black pepper and a little chopped fresh parsley, then add the saffron dissolved in a little cooking water of the pasta, cover and cook for 10 minutes or until the sausage is cooked and the sauce is golden and narrow. Fire off, add the mushrooms and the rest of the chopped parsley.
Boil the noodles and drain after a few minutes (if they are egg noodles the average cooking is 5 minutes, then drain them after 2-3 minutes at most). Pour the noodles into the pan with the porcini mushroom sauce and sausage and skip them, adding pasta cooking water until you get a creamy sauce. Add a little Parmesan Cheese After grated and a drizzle of oil. Then top off your porcini mushrooms and sausage noodles with a little fresh ground black pepper. Bon appétit!
MATCHING: Vinujancu, New, etna white produced by the company "The Vineyards" by Salvo Foti, carricante grapes, Riesling, Greek and Minnella. The production area is that of the municipality of Bronte, on the Etna volcano, in Sicily.