Tagliatelle with Sausages, Rosemary and Porcini (4)

A delicious pasta supper from Gino D’Acampo.

Tagliatelle with Sausages, Rosemary and Porcini (4)
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Tagliatelle with Sausages, Rosemary and Porcini (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Pour in the cream sauce and toss everything together for 30 seconds to allow the flavours to combine.Serve immediately.
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