Ingredients
- 400 g of fresh tagliatelle
- 300 g of mushrooms (porcini or champignon)
- 200 g of fresh sausage
- 200 ml cooking cream
- 2 tablespoons extra virgin olive oil
- 1 clove of garlic
- Salt and pepper to taste
- Grated Parmigiano Reggiano
Instructions
- Start by cooking the tagliatelle in plenty of salted water, following the instructions on the package for cooking time. In the meantime, heat the extra virgin olive oil in a large pan and sauté the garlic.
- Remove the skin from the sausage and crumble it into the pan. Let it brown for about 5 minutes, stirring occasionally. When the sausage is golden brown, add the previously cleaned and sliced mushrooms .
- Cook the mushrooms with the sausage until soft, about 10 minutes. Then add the cooking cream and mix well. Continue cooking for another 5 minutes, seasoning with salt and pepper to taste.
- Drain the tagliatelle and add them to the sauce in the pan. Stir gently until the pasta is completely coated in the cream.
Notes
Serve the Tagliatelle with Cream, Mushrooms and Sausage hot, with a generous sprinkling of Parmigiano Reggiano on top.
