Tagliatelle with mushrooms and sausage

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Tagliatelle with mushrooms and sausage
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it de fr es br
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 15 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Tagliatelle with mushrooms and sausage is that cozy dish from Northern Italy that totally hits the spot when the weather starts to cool down. Fresh egg tagliatelle? Really makes a difference here. It soaks up all the creamy flavors and holds the sauce just right. The key player is luganega, a Northern Italian sausage that stands out with its pink color and herby taste—and then there's that punch of Grana Padano cheese. For real, when you combine this sausage with tender porcini mushrooms, it’s a classic combo that's earthy and just a bit moist—thanks to a homemade butter pulling everything together.

Folks in Lombardy and Trentino? They swear by using local porcini when they’re in season, giving this sausage and mushroom pasta a real autumn vibe. And look, even if you can’t snag fresh mushrooms, dried porcini still bring plenty of rich flavor to this traditional Italian pasta dish.

Whether it’s a lazy weekend or a speedy dinner after work, creamy mushroom and sausage tagliatelle fits any plan. Some families go fresh, but dry pasta works fine if you're keeping it simple. The sauce gets silky from flavored butter—just enough to coat each bite without feeling heavy. Seriously comforting.

The way the sausage and mushrooms mix together fills the kitchen with those savory smells. And here's the thing: every region in Northern Italy has its spin, but luganega sausage is the go-to for its juicy texture and bold, herby notes. A sprinkle of extra Grana Padano? Never a bad idea.

So, whether you’re after an easy tagliatelle recipe for a weeknight or hoping to get a taste of Northern Italian comfort food, this homemade tagliatelle with mushrooms brings all those autumn flavors to your table. Plus, it’s a great way to bring a bit of Italy's beautiful countryside into your home—one delicious bite at a time. Pretty much perfect.

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INGREDIENTS

Egg Tagliatelle pasta 9 oz (250 g)
Luganega sausage 0.8 lb (350 g)
Porcini mushrooms 4 cups (300 g)
White wine 1.75 oz (50 g)
Thyme 5 sprigs
Extra virgin olive oil to taste
Fine salt to taste
Garlic 1 clove
Black pepper to taste
for the aromatic butter
Butter 5 tbsp (70 g)
Shallot 1 ½ tbsp (25 g)
Rosemary 3 sprigs
Fine salt to taste
Preparation

How to prepare Tagliatelle with mushrooms and sausage

To prepare the tagliatelle with mushrooms and sausage, start with the aromatic butter: clean and chop the shallot 1. Also, chop the fresh rosemary 2. Pour the butter into a small saucepan 3.

Add the chopped shallot 4 and rosemary 5, season with a pinch of salt. Stir and cook for 5 minutes over very low heat. Pour the mixture into a bowl 6.

Cover with plastic wrap and store in the freezer for 30 minutes 7 while you continue with the recipe. In the meantime, How to Clean Porcini Mushrooms by removing the earthy part and the base of the stem with a knife 8. Gently rub the stem with a cloth or brush to remove the remaining residues 9. Finally, use a brush to remove any impurities from the cap.

Then slice them thinly 10. Heat a drizzle of oil in a pan with garlic and thyme sprigs 11, then add the mushrooms and sauté over high heat for a few minutes 12. When they have taken on a nice color, add a pinch of salt.

Remove the herbs 13 and set the mushrooms aside in a bowl to free up the pan. Slit the luganega 14, remove the casing and chop it 15.

In the same pan, add the sausage 16. Cook it over high heat until it turns golden, then deglaze with white wine 17 and let it evaporate. Meanwhile, cook the tagliatelle. Add the mushrooms back to the pan 18.

Sauté the mushrooms and sausage together for a few minutes 19, then drain the tagliatelle al dente here 20, add a ladle of pasta cooking water 21.

Now take the aromatic butter from the freezer 22 and transfer it to the pan 23, toss with the heat off, the tagliatelle with mushrooms and sausage are ready 34 to be enjoyed, serve them with a sprinkle of freshly ground black pepper!

Storage

We recommend consuming the tagliatelle with mushrooms and sausage immediately.

Advice

Luganega is a special type of sausage, mainly produced between Lombardy and Veneto. Its meat is very light and fatty, which is why it retains a bright color.
If you want, you can use another type of sausage, in the same quantity, but make sure it is sufficiently fatty or compensate with some lard.

You can store the aromatic butter in a small glass jar with a hermetic seal and use it to flavor risottos.

 

It is not recommended to run the mushrooms under water, but if the dirt is stubborn, you can quickly run them under a thin stream of water and then dry them immediately.

For the translation of some texts, artificial intelligence tools may have been used.
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