Tagliatelle with mushrooms and sausageEdit

Duration: 20 min                  

Difficulty: easy  

Region: Abruzzo  


Tagliatelle with mushrooms and sausage (Tagliatelle con funghi e salsiccia ) are a recipe typical of the widespread mountain areas throughout the Apennines of central Italy. A very simple recipe that reflects the tastes of the mountain and autumn. Fungi are usually the porcini mushrooms that are added fresh in autumn, or dry for the rest of the year.


Fresh Tagliatelle




Fresh Sausage



1 clove

Grated cheese  (optional)      


Extra virgin olive oil





Clean the mushrooms, removing the soil, any damage parts and the root. Wash them very well under cold water. If you are using dried mushrooms, take a cup of warm water and put them to soak for about 1 hour.

In a pan add a little oil and a clove of garlic slice in half. Fry for a bit  and then add the fresh mushrooms cut into small pieces and completely crumbled sausage. Continue cooking and add a little of salt.

Meanwhile, boil a pot of salted water and then put to cook the tagliatelle.Scolate noodles while still retaining a bit al dente 'of the cooking liquid. Revived the fire pan with mushrooms and sausage and pour the drained noodles. Add some 'of the cooking liquid and blow up the noodles so that all the flavors will blend in very well.

Tagliatelle with mushrooms and sausage are served piping hot. You can guarnira with chopped parsley if you like, or with a sprinkling of grated cheese.

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