Pasta with Mushrooms, Luganega Sausage and Cream (tagliatelle con funghi, luganega e panna)
An inviting pasta dish from Valvona and Crolla. The fresh tagliatelle is entwined with chestnut mushrooms, Italian Luganega sausage and a rich cream sauce.
From the book
Valvona & Crolla: A Year at an Italian Table
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Introduction
Fresh Luganega pork sausages from the north of Italy have the particular sweet flavour of Italian pork. They are mildly spiced with a hint of garlic, and marry well with mushrooms and cream.
Ingredients
| 2 tbsp | extra virgin olive oil |
| 1 | garlic clove, finely chopped |
| 1 | peperoncino (dried chilli), crushed |
| 1 | shallot, chopped |
| 400g | Luganega pork sausage, chopped |
| 300g | chestnut or cremini mushrooms, wiped and sliced |
| 3-4 | ripe cherry tomatoes or 2 plum tomatoes, crushed |
| 400g | egg tagliatelle |
| 1 x 250ml carton | double cream |
| A handful | of flatleaf parsley, finely chopped |
| Sea salt and freshly ground black pepper | |
| Freshly grated Parmigiano Reggiano, to serve |
Method
Heat the oil in a shallow saucepan. Add the garlic and peperoncino and sauté for a few minutes to release the flavours. Stir in the shallot and cook it until it is soft and translucent. Add the sausage and fry until brown.
Stir in the mushrooms and tomatoes and cook slowly until the liquid thickens. Check the seasoning; as the sausages are fairly salty, you might not need to add any extra salt.
Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water until al dente.
Stir the cream into the sugo, then add the parsley and freshly ground black pepper.
Drain the tagliatelle, reserving some of the cooking water. Toss the pasta in the sugo, adding a little of the cooking water if it needs more liquid. Serve with freshly grated Parmigiano Reggiano.
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