Amber’s Tagliatelle with Porcini and Sausage


500 grams of fresh porcini
1-2 sausage links
½ to 1 glass of dry white wine (1-2 spins around the pan, really)
1 large or 2 small cloves of garlic

Handful of fresh chopped parsley
peperoncino to taste
2 sprigs of Nepitella (optional)
2 handfuls of grated parmigiano
Olive Oil Q.B.
Water/Brodo Q.B.
Fresh Tagliatelle (to feed 5 people, I did 400 grams of flour/four eggs)
Clean mushrooms. Chop to desired size. I usually chop the stems finer than the caps. Set aside.
Add olive oil to pan deep enough to add cooked pasta to. Add garlic and let it go for a minute over medium heat, but don’t let it get too brown! Add mushrooms. Let them cook over medium for a minute or two. Add wine. Turn heat up until alcohol burns off. Turn down heat, add salt and pepper, cover and let mushrooms cook through. If pan starts to dry out, add water. (You can do this with brodo/broth too.) These mushrooms aren’t as water logged as champignon, so watch carefully. Take the sausage out of its casing and cook in a separate pan. When cooked through, drain fat. Set aside (You can do this in the same pan before you add garlic, if you’d like, but we don’t like the extra grease.) When mushrooms are cooked through add sausage and handfuls of parsley. Combine and set aside.
N.B. If you’re using the nepitella, you can add it towards the end. It’s really strong, don’t add too much.
Cook pasta according to directions or taste in salted water.
After you’ve boiled the pasta, add the pasta directly to the pan of mushrooms. Set aside some of the pasta cooking liquid. Mix mushrooms and pasta together to fully coat the pasta over a low heat adding only enough water as necessary. As soon as the pasta is completely coated, turn off heat and add parmigiano. Mix through. EAT!
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