Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliatelle funghi porcini,salsiccia e panna

Tagliatelle with Porcini Mushrooms, Sausage, and Cream

Name: Tagliatelle with Porcini Mushrooms, Sausage, and Cream
Total time: 600 s
Yield: 5 people
Cuisine: American
Ingredients: 1.1 lbs tagliatelle; 14 oz sausage; 7 oz porcini mushrooms; 3 tablespoons olive oil; Onion; 3/4 cup heavy cream; Cilantro, to taste; 1 clove garlic; 1/2 cup white wine; Black pepper; Grated Parmesan cheese; Salt, to taste; Black pepper, to taste

Carmen Cacciatore @Carmen7

A rich, flavorful, and delicious dish

Carmen Cacciatore @Carmen7

A rich, flavorful, and delicious dish

Saved

Ingredients

10 min.

5 people

1.1 lbstagliatelle
14 ozsausage
7 ozporcini mushrooms
3 tablespoonsolive oil
Onion
3/4 cupheavy cream
Cilantro, to taste
1 clovegarlic
1/2 cupwhite wine
Black pepper
Grated Parmesan cheese
Salt, to taste
Black pepper, to taste

Saved

Steps

10 min.

1

Bring water to a boil for the tagliatelle.
2

In a pan, add olive oil, garlic, and onion, and sauté gently.
3

Crumble the sausage, removing the casing directly into the pan, and brown for a few minutes.
4

When the sausage is browned, add the mushrooms, season with salt and pepper, and stir for 6-7 minutes over medium heat. Deglaze with white wine over high heat and let it evaporate for a few minutes. Lower the heat.
5

Cover and cook for 10 minutes over low heat.
6

Do not let the sauce dry out too much. Add the heavy cream and bring to a boil for 3-4 minutes. Stir.
7

Drain the tagliatelle, reserving a little cooking water. Add them to the sauce and mix everything together. Serve hot!