Sausage and mushroom tagliatelle: tagliatelle salsiccia e funghi

Sausage and mushroom tagliatelle: tagliatelle salsiccia e funghi

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Twirl your fork around this perfect pasta filled with sausage, mushrooms and parmesan.

The ingredient of Sausage and mushroom tagliatelle: tagliatelle salsiccia e funghi

  1. 20g dried porcini mushrooms
  2. 1/2 cup (125ml) hot water
  3. 500g pkt Coles Finest Italian Style Pork Sausages
  4. 2 tablespoon olive oil
  5. 1 brown onion, finely chopped
  6. 300g mixed mushrooms (such as Swiss brown and cup), coarsely chopped
  7. 300ml thickened cream
  8. 500g dried egg tagliatelle pasta
  9. 1/2 cup chopped flat-leaf parsley
  10. Grated parmesan, to serve

The instruction how to make Sausage and mushroom tagliatelle: tagliatelle salsiccia e funghi

  1. Place dried mushrooms in a bowl and cover with hot water. Set aside for 10 mins to soften. Drain, reserving liquid. Coarsely chop mushroom and reserve
  2. Remove sausages from casings. Heat half the oil in a frying pan over medium heat. Add sausage mince. Cook, stirring with a wooden spoon to break up into lumps, for 5 mins or until browned all over and almost cooked through. Use a slotted spoon to transfer to a bowl.
  3. Heat the remaining oil in the pan. Add onion and fresh mushroom. Cook, stirring, for 5 mins or until onion and mushroom are tender and liquid has evaporated. Stir in u00bd cup (125ml) water. Simmer for 3 mins or until almost evaporated.
  4. Return sausage mince to the pan. Stir in reserved mushroom and soaking liquid. Stir in cream. Season. Simmer for 5 mins or until sauce reduces and thickens slightly. Stir in parsley.
  5. Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
  6. Add the pasta to the cream mixture in the pan. Toss to combine. Divide pasta mixture among serving bowls. Sprinkle with parmesan.

Nutritions of Sausage and mushroom tagliatelle: tagliatelle salsiccia e funghi

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