What is Tagliatelle?
Tagliatelle and tagliolini are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 to 10 mm wide.
- 20g dried porcini mushrooms
- 1/2 cup (125ml) hot water
- 500g Italian style pork sausage*
- 2 Tbspn olive oil
- 1 brown onion, finely chopped
- 300g mixed mushrooms (such as Swiss, brown and cup), coarsely chopped
- 300ml thickened cream
- 500g dried egg tagliatelle pasta
- 1/2 cup chopped flat-leaf parsley
- Salt & pepper
- Grated parmesan, to serve
*If you are unable to find Italian style pork sausage you can use any pork sausage or pork chipolata
HOW TO PREPARE SAUSAGE & MUSHROOM TAGLIATELLE
Place dried mushrooms in a bowl and cover with hot water. Set aside for 10 mins to soften. Drain, reserving liquid. Coarsely chop mushrooms.
Cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Meanwhile 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.
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 ½ cup (125ml) water. Simmer for 3 mins or until almost evaporated.
Return sausage mince to the pan. Stir in reserved mushroom and soaking liquid. Stir in cream. Season with salt and pepper. Simmer for 5 mins or until sauce reduces and thickens slightly. Stir in parsley.
Add the pasta to the cream mixture in the pan. Toss to combine. Divide pasta mixture among serving bowls. Sprinkle with parmesan. Serve!
For some extra veg and colour add some fresh tomatoes and avocado on top when serving.