Mushroom and Italian Sausage Pasta is a dish I grew up eating in Abruzzo. It’s a creamy and silky pasta, and the best part? It comes together quickly. By the time your pasta is cooked, the sauce is ready. This is true comfort food made easy.
This recipe uses dried fresh egg tagliatelle, which adds incredible flavor and absorbs the sauce beautifully. You can also use fettucine or pappardelle, the key is using a long pasta shape so it really absorbs the creamy sauce.
In Italy, I use porcini mushrooms, but as they can be hard to find outside of Italy you can use brown mushrooms or whatever variety you have available – even more than one, as it will add to the flavour profile. Butter, pasta water and pecorino cheese make this dish incredibly creamy, coating the pasta really well without the need for heavy cream. The combination of spicy Italian sausage and tender mushrooms is the perfect pairing, just wait until they start simmering and the most divine aroma will fill your kitchen.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/italian-sausage-pasta/
#pasta #pastarecipe #vincenzosplate
===============================================
INGREDIENTS:
300 g Fresh egg tagliatelle
200 g / 7oz brown mushrooms
3 Italian sausages
1 garlic clove crushed
50 g / 1.7oz butter
Extra virgin olive oil EVOO
Parsley chopped
Salt & pepper
Truffle optional
Pecorino cheese
Sea salt
METHOD:
1) Clean the mushrooms how you desire, then slice them thinly and set aside.
2) Create a slit down one side of the sausage and remove the casing. On a large, flat plate, mash the sausage mince with a fork until its broken apart.
3) Pour 3-4 tbsp of EVOO into a pan and add the crushed garlic, then add 2 tbsp of water before turning on the heat to medium.
4) Add the mushrooms and mix them in well using a wooden spoon. After 2 minutes, add the sausage and mix again.
5) Add a splash of dry white wine (Optional) or a little water then season with salt and pepper to taste. Add butter and chopped parsley, spreading the butter evenly in the pan, until it melts and combines all the ingredients well. Lower the heat and cook for 10 minutes
6) Bring a pot of water to a boil, add 1 tbsp of sea salt, allow it to dissolve then add the tagliatelle and cook according to the package instructions.
7) While the pasta is cooking, place the pan with the sausage mixture over the boiling pasta pot to keep it warm.
8) Once the pasta is al dente, return the pan with the sauce to the stove on a low heat. Add the pasta directly to the sauce, put aside one mug of pasta water.
9) Use tongs to combine. If the pasta seems dry, add a splash of pasta water and toss it really well. If you want added creaminess, add an extra splash of pasta water, quickly toss, then turn off the heat.
10) Finish with a generous amount of grated Pecorino cheese. Mix well with tongs or toss to combine and serve.
Keep reading the recipe on https://www.vincenzosplate.com/italian-sausage-pasta/
===============================================
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes http://vincenzosplate.com/
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/
📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/
📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/
💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Mushroom and Italian Sausage Pasta
0:22 Ingredients of Mushroom and Italian Sausage Pasta
1:01 Preparing the mushrooms and Italian sausage
1:59 How to Mushroom and Italian Sausage Pasta Sauce
4:27 How to cook the pasta
4:58 Combining the pasta with the sauce
7:24 How to serve Mushroom and Italian Sausage Pasta
8:56 Time to Eat the Mushroom and Italian Sausage Pasta, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
28 Comments
In America, it's possible to buy loose Italian sausage meat, I didn't know that wasn't everywhere
I'm in Sydney, would love to know where you buy those sausages? They look amazing
You know when you eat till you’re full? And then you eat some more just for taste and you don’t stop? Only to regret overeating later because it hurts?
Yhea that’s this.
I dated a girl once who said she wanted to go to culinary school but didn’t like mushrooms. 🤦♂️ Well that sure didn’t last 😂
Are papardelle suitable instead of fettuccine?
Thank you Vincenzo for your great work here. You have inspired me to try this great pasta recipe out.
Look dam good, juste imagine the taste… love your channel Vincenzo !
It would be better with peas!
I learnt about with recipe from my local pasta shop. Boscaiola al tartufo. But you've shown a different way to make it
Hi, cugino! Correct me if I'm wrong, but isn't this similar to the Boscaiola recipe video that you have in your channel (one of my favourite reciples I learned from you by the way)? Here you've used butter instead of the Mascarpone, but all the other ingredients are kind of the same I think. Nice alternative though!
Can you recommend a substitute for the mushrooms? I hate them
One of my favo pasta's that don't have tomatoes, sometimes I use penne, though.
Watching this before bedtime is a mistake. Now I’m hungry again
Where I live funghi porcini and scarletina bolete are abundant and I make good use of that perk.
Dried and powdered in a food processor they're a very tasty addition to gravy as well.
Wonderful. I am not so keen on mushrooms but I like to mix cheeses with my Tagliatelle or Pappardelle .
And to all: Don't be a "Gordon" …no Cream .
Ciao mio amico 🎉
You won't be taking anything to the next level by garnishing with truffle slices from a jar there absolutely terrible😅
I'm making this tomorrow night. White truffle slices or black?
I have never tried a truffle before. AWESOME VIDEO!
Thant you Vincenzo for receipt;)
I really want to see you react to this guy. He's an American comedian, strongly identifies with Italy, speaks Italian and has a cookbook. He does a lot of Italian cooking videos in with his other stuff. Seems like a juicy target lol
https://youtu.be/FzUuaPDfGs4?si=whPm9-PdEYYHU3gi
I'm a big fan of you back when you went to bat for nonnas lasagna… which was quite different from yours, desite the rules.
End of days… you now have a "new audience" and treat it as such. Gordon Ramsay, Rachel Ray, Jamie Oliver, etc. However, there is a component of Italian immigrants to America.
Think about it for a minute, like literally your country has LAWS on cheese, wine, and even tomatoes to this day. We dont have that here bc they will never compare.
Thus, Italian immigrants improvised. You think in America we will get the same breads and porchetta? Never. What you are asking is impossible.
Wow, in deed. I just something similar the other day, mushrooms and speck. I’ll give your suggestion of mushrooms and sausage a shot as the grandchildren love sausages with pasta. Grazie
Looks delicioso
improve this recipe by first frying the saucage on high heat, creating maillard reaction. take it out, and do the same for the mushrooms, before adding the meat back in the pan. low heat from now, and garlic in. from there, every step is the same as in this video.
Ten minutes to make? Yes. Preparation …well add a few minutes. If there is obviously some debris on the mushroom , then brush it off! I purposely buy the brown mushrooms. Dried porcinis are available but I would so much like to try the fresh ones! We have an exquisite mushroom here called the "morel" and it is a rare delicacy if you can find them growing wild. I watch two specifically Italian cooking channels. Yours in English and that of Lucca Pappagallo (in Italian, which I don't speak but I can understand him very well). This is home cooking, not some videos with foul-mouthed "chefs" trying to prove how clever they are! That is so off putting to someone honestly trying to improve their cooking skills. Your channel and that of Lucca are a breath of fresh air and invite one to "do it right!".
This looks incredible! Can't wait to try it this weekend!
I'm glad I can type instead of speaking. Hard to speak with a watering mouth.
I wish there was a way for your viewers to submit pictures of the recipes we learnt from you 😁
I love it! I have homemade sausage I made with fennel and some pecorino cheese from Italy. YUMMM!!!
Tonight, I am making your Chicken Masala recipe AGAIN. The wife loves it.
Agree, leave mushroom skin on. Hard to find porcini mushrooms here, but sounds awesome. I will try this with brown baby bella mushrooms soon. If I can't find good quality Italian sausage, i have made my own in the past.