A delicious pasta supper from Gino D’Acampo.
Ingredients
- 400 g Italian Sausages or Good Quality Pork Sausages
- 6 tbsps olive oil
- 1 leek Washed & Finely Chopped
- 2 tbsps fresh rosemary leaves Finely Chopped
- 50 g dried porcini mushrooms Soaked In Warm Water For 15 Minutes, Drained
- 100 ml dry white wine
- 150 ml double cream
- 500 g Fresh Egg Tagliatelle
- salt and pepper
Servings:
Instructions
- Remove the skins from the sausages and place the meat mixture in a bowl. Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat.
- Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes. Pour in the wine and cook for a further minute to allow the alcohol to evaporate.
- Pour in the cream, mix everything together and cook for 1 minute. Set aside.Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
- Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.Serve immediately.
Share this Recipe
Powered byWP Ultimate Recipe