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Pasta con salsicce e funghi recipe

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Created by Guy Grossi

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Cuisine: Italian
Serves 6

Ingredients

6 pork fennel sausages
100gm morels, soaked in cold water to remove impurities
150gm swiss brown mushrooms, roughly sliced.
150gm oyster mushrooms, roughly sliced
100ml olive oil
1 clove garlic, crushed
2 tbsp chopped sage leaves
2 tbsp chopped flat leaf parsley
Dash white wine
Salt & pepper
500gm fresh scialatielli or maccheroni
100gm freshly grated Parmigiano-Reggiano

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Preparation

Squeeze sausage meat from casings<br>Drain morels<br>Cook pasta in salted boiling water until al dente.<br>While the pasta is cooking, heat the olive oil over medium heat.  Drop in spoonfuls of the sausage meat with garlic and brown meat, breaking up with a spoon.  Add mushrooms and continue to stir.  Add sage, season carefully and cook for another few minutes until mushrooms are tender.  Drain pasta and add to mushrooms, toss to combine.  Remove from heat and stir through Parmigiano-Reggiano.<br> 

If you enjoyed this Pasta con salsicce e funghi recipe then browse more Italian recipes, meat recipes, easy recipes and our most popular hainanese chicken rice recipe.

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