Tagliatelle with sausage and porcini mushrooms

Tagliatelle with sausages, rosemary and porcini mushrooms

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Name: Tagliatelle with sausage and porcini mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 400 grams Italian sausages Pork; 6 tablespoons Olive oil; 1 Leek Washed and finely chopped; 2 tablespoons Rosemary Finely chopped; 50 grams Porcini mushrooms Soaked in warm water for 15min and drained; 100 ml White wine; 150 ml Double cream; 500 grams Egg tagliatelle

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INGREDIENTS

400 grams Italian sausages ; Pork
6 tablespoons Olive oil
1 Leek ; Washed and finely chopped
2 tablespoons Rosemary ; Finely chopped
50 grams Porcini mushrooms ; Soaked in warm water for 15min and drained
100 ml White wine
150 ml Double cream
500 grams Egg tagliatelle

Servings

INSTRUCTIONS

1 Remove the skins from the sausages and place the meat mixture in a bowl.

2 Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat.

3 Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes.

4 Pour in the wine and cook for a further minute to allow the alcohol to evaporate.

5 Pour in the cream, mix everything together and cook for 1 minute. Set aside.

6 Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.

7 Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.

8 serve immediately

NOTES

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Tagliatelle with sausage and porcini mushrooms

400 grams Italian sausages Pork
6 tablespoons Olive oil
1 Leek Washed and finely chopped
2 tablespoons Rosemary Finely chopped
50 grams Porcini mushrooms Soaked in warm water for 15min and drained
100 ml White wine
150 ml Double cream
500 grams Egg tagliatelle

1 Remove the skins from the sausages and place the meat mixture in a bowl.

2 Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat.

3 Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes.

4 Pour in the wine and cook for a further minute to allow the alcohol to evaporate.

5 Pour in the cream, mix everything together and cook for 1 minute. Set aside.

6 Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.

7 Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.

8 serve immediately

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Nutrition

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Serving Size: 1 Serving (173g)
Recipe Makes: 4 Servings

Calories: 545
Calories from Fat: 455 (83%)

Amt Per Serving		% DV

	Total Fat 50.6g	67 %
	Saturated Fat 20.7g	104 %
	Monounsaturated Fat 22.1g
	Polyunsanturated Fat 5.2g
Cholesterol 127.4mg		39 %
Sodium 751mg		26 %
Potassium 342.8mg		9 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 5g
Protein 15.4g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 545

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