How to Make CREAMY MUSHROOM and SAUSAGE PASTA Like an Italian

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Clean the mushrooms as you like, then slice them thinly and set aside.
2. Make a slit down one side of each sausage and remove the casing. Mash the meat on a large flat plate with a fork until it breaks apart.
3. Pour 3 to 4 tablespoons of EVOO into a pan, add the crushed garlic and 2 tablespoons of water, then turn the heat to medium.
4. Add the mushrooms and stir well with a wooden spoon. After 2 minutes, add the sausage and mix again.
5. Add a splash of dry white wine (optional) or a little water, then season with salt and pepper to taste. Add the butter and parsley and spread the butter evenly until it melts and combines everything. Lower the heat and cook for 10 minutes.
6. Bring a pot of water to a boil, add 1 tablespoon of sea salt, let it dissolve, then cook the tagliatelle according to the package instructions.
7. While the pasta cooks, set the sauce pan over the pasta pot to keep it warm.
8. When the pasta is al dente, return the pan to low heat and add the pasta directly to the sauce. Set aside one mug of pasta water.
9. Toss with tongs. If the pasta looks dry, add a splash of pasta water and toss well. For extra creaminess, add another splash, toss quickly, then turn off the heat.
10. Finish with a generous amount of grated Pecorino, toss or mix well, and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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