Mushroom Pasta

Mushroom Pasta - Vincenzo's Plate

5L water
200g sausage mince (pork, veal and fennel)
200g mixed mushrooms (porcini & wild)
Extra virgin olive oil
1 Garlic clove
500g fresh tagliatelle pasta
1 x glass white wine
Fresh parsley
Parmesan cheese

1. To make the mushroom pasta, first boil the water on the stove in a large pot.
2. Pour 5-6 tablespoons of extra virgin olive oil into a pan and warm up on a medium heat.
3. Add smashed garlic clove and let cook for a few minutes to let the oil absorb the flavor, then remove the garlic.
3. Add 200g of sausage mince and break into smaller pieces using a fork or wooden spoon, spreading it out to cook well on your pan.
4. Leave to simmer for around 10 minutes or until cooked through.
5. Add the porcini and wild mushrooms and a couple dashes of parsley and cook for another 7-8 minutes.
6. Once this has cooked well, add a glass of white wine and leave to evaporate for at least another 5 minutes.
7. Add the milk, some more fresh parsley, and a sprinkle of salt to the mushroom pasta and mix through well using a fork or tongs.
8. Turn the mixture down to a low heat while you cook your pasta.
9. By now, the water should be boiling in your large pot. Add the fresh pasta and leave to cook according to the packet instructions.
10. Once cooked, strain the pasta and add it to the fry pan. Sprinkle some freshly grated parmesan cheese on top (be generous), and mix through. Repeat if you love a little extra cheese…!

1. Immediately! Before transferring the mushroom pasta on to serving plates, add a generous sprinkle of freshly chopped parsley and mix through. It really is best savored right off the stove!
2. Add more parmesan cheese if you dare…

Leave out the sausage and add a pinch of fennel seed.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License