Mushroom Pasta
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Mushroom Pasta
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 5 L water
- 200 grams sausage pork, veal and fennel, mince
- 200 grams mushroom porcini & wild, mixed varieties
- extra virgin olive oil EVOO
- 500 grams Tagliatelle pasta fresh
- 1 glass white wine
- salt
- parsley fresh
- Parmesan Cheese
Instructions
- To make the mushroom pasta, first boil the water on the stove in a large pot.
- Pour 5-6 tablespoons of extra virgin olive oil into a pan and warm up on a medium heat.
- Add 200g of sausuage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.
- Leave to simmer for around 10 minutes or until cooked through.
- Add the key ingredients – porcini and wild mushrooms – and cook for another 7-8 minutes.
- Once this has cooked well and you have the DIVINE smell sifting through your kitchen, add a glass of white wine and leave to evaporate for at least another 5 minutes.
- Add a sprinkle of salt to the mushroom pasta and mix through well using a fork or tongs.
- Turn the mixture down to a low heat while you cook your pasta.
- By now, the water should be boiling in your large pot. Add the fresh pasta and leave to cook according to the packet instructions.
- Once cooked, strain the pasta and add it to the fry pan. Sprinkle some freshly grated parmesan cheese on top (be generous), and mix through. Repeat if you love a little extra cheese…!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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