Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliatelle con ragù di salamelle, pioppini e noci

Tagliatelle with Salamella Ragù, Pioppini Mushrooms, and Walnuts

Name: Tagliatelle with Salamella Ragù, Pioppini Mushrooms, and Walnuts
Yield: Serves 4 servings
Ingredients: 11 oz egg tagliatelle (320 grams); 10 1/2 oz salamella sausage (300 grams); 10 1/2 oz pioppini mushrooms (300 grams); 1 carrot; 1 onion; 3/4 cup full-bodied red wine (about 175 ml); as needed Extra-virgin olive oil,; as needed Black pepper,; 1 garlic clove; as needed Rosemary,; as needed Walnuts,; 1 tablespoon butter (1 noce); as needed Parmesan cheese, optional,

Tony Mazzanobile @tonyliebt_kocht

Every region in Italy has its own version of sausage, each with its own unique flavors and spices, but only one sausage throughout the country has been recognized as a Traditional Agri-food Product: salamella mantovana.
This product has ancient roots, with references found in the letters of Isabella d’Este from the early 16th century. Since then, it has remained a cornerstone of Mantuan cuisine: always delicious grilled, or simply prepared in famous recipes throughout Italy like risotto alla pilota (with or without puntel).
The many pig farms in the Mantua area and a strong butchery tradition mean that salamella is made not from trimmings or leftovers, but from top-quality cuts of pork, resulting in a product of exceptional taste and quality.

Tony Mazzanobile @tonyliebt_kocht

Saved

Ingredients

Serves 4 servings

11 ozegg tagliatelle (320 grams)
10 1/2 ozsalamella sausage (300 grams)
10 1/2 ozpioppini mushrooms (300 grams)
1carrot
1onion
3/4 cupfull-bodied red wine (about 175 ml)
as neededExtra-virgin olive oil,
as neededBlack pepper,
1garlic clove
as neededRosemary,
as neededWalnuts,
1 tablespoonbutter (1 noce)
as neededParmesan cheese, optional,

Saved

Steps

1

Heat a skillet and add a drizzle of olive oil, then add the onion and carrot, chopped into fairly large pieces (I like them to be visible at the end). Sauté gently, then add the salamella sausage, breaking it up in the pan, along with a sprig of rosemary. Cook over high heat, stirring constantly, until the meat is browned. Pour in the wine, let the alcohol evaporate, then lower the heat and cook for about 20 minutes. Season with salt and pepper.
2

Meanwhile, cook the mushrooms. In a hot skillet, add a drizzle of olive oil, a garlic clove, and a sprig of rosemary. Let them infuse the oil, then add the pioppini mushrooms, washed under running water. Season with salt and pepper. Sauté over high heat for a few minutes (they should stay slightly firm). In the last minute, add the butter.
3

Now combine the ragù and mushrooms in the pan where you'll finish the pasta. Add the walnuts, roughly chopped by hand. Cook the tagliatelle, and one minute before they're done, transfer them to the pan with the ragù. Continue cooking, adding pasta water a little at a time and stirring gently. At the end, drizzle with a little raw olive oil and toss everything together.
4

Serve with a light sprinkle of grated Parmesan cheese, if desired.