Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms

This Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms delivers creamy comfort with a peppery kick ready in about 25–30 minutes.

This dish combines silky tagliatelle, browned spicy sausages, and earthy chestnut mushrooms in a rich, creamy sauce. It’s warm, slightly smoky from the sausages, and satisfies like a hug in a bowl. Make it when you want something quick, filling, and a little different from your usual pasta night.

Why You’ll Love This Recipe

• Ready in 30 minutes or less great for busy families.
• Uses pantry and fridge staples no fancy shopping trip needed.
• Comforting and satisfying without fuss.
• If you like mushroom-forward dishes, try this tasty orzo with mushrooms for a different pasta base.

Ingredients for Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms

• 20 g unsalted butter
• 1 tbsp olive oil
• 300 g Catalan sausages or other spicy pork sausages, sliced or removed from casings and crumbled
• 250 g chestnut mushrooms, cleaned and sliced
• 320 g tagliatelle pasta (about 3–4 servings)
• 150 ml double cream or heavy cream
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 2 tbsp chopped fresh parsley for garnish

Step-by-Step Instructions of Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms

1. Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to package directions. Drain, reserving about 1/2 cup of pasta water.
2. Heat the butter and olive oil in a large skillet over medium-high heat.
3. Add the sausages and brown well, breaking into pieces if using loose sausage. Cook 5–6 minutes until nicely caramelized. Remove sausages to a plate and set aside.
4. Add the sliced mushrooms to the same skillet and cook 5–7 minutes until golden and any liquid has evaporated. Season lightly with salt and pepper.
5. Push mushrooms to the side, add a touch more oil if needed, and sauté the onion until soft and translucent, about 3–4 minutes.
6. Stir in the garlic and cook 30 seconds until fragrant.
7. Return the sausages to the skillet and mix with the mushrooms and onions.
8. Pour in the cream, bring to a gentle simmer, and let thicken for 2–3 minutes. If the sauce seems too thick, loosen with reserved pasta water a splash at a time.
9. Add the drained tagliatelle to the skillet and toss to coat evenly in the sauce. Heat through for 1–2 minutes so the pasta absorbs the flavors.
10. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve immediately.

Tips for Success

• Brown the sausages well that caramelization adds a lot of flavor.
• Don’t overcook the mushrooms; you want them golden, not soggy.
• Reserve pasta water to loosen the sauce and help it cling to the tagliatelle.

Substitutions & Variations of Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms

To Make It Vegan/Gluten-Free:

• Vegan: Use plant-based sausages, swap cream for a thick oat or cashew cream, and use vegan butter or olive oil.
• Gluten-free: Use gluten-free tagliatelle or another rice-based pasta. Ensure sausages are gluten-free.

Variations:

• Add a splash of white wine when you add the cream for extra depth.
• Stir in a teaspoon of smoked paprika or a dollop of mustard for a smoky or tangy twist.
• Swap tagliatelle for pappardelle, fettuccine, or short pasta like rigatoni.

Storage Instructions of Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms

Refrigerator:

• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce.

Freezer:

• Not ideal for long-term freezing because cream-based sauces can separate. If you must freeze, cool quickly, freeze in a sealed container for up to 1 month, and thaw overnight in the fridge before reheating.

Make-Ahead:

• Cook the sausage-mushroom sauce ahead and refrigerate. Reheat and toss with freshly cooked pasta for best texture.

Frequently Asked Questions (FAQ) of Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms

Can I use other sausages?
Yes Italian spicy sausage, chorizo, or mild pork sausage all work. Adjust seasoning to match the sausage type.

Can I use single (light) cream instead of double/heavy cream?
You can, but the sauce will be thinner and less rich. Add a teaspoon of flour or cornstarch mixed with water if you need it to thicken.

How do I keep the mushrooms from getting rubbery?
Cook them on medium-high heat without crowding the pan so they brown instead of steaming. Use a wide pan if possible.

Final Thoughts

Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms is a fast, comforting meal that brings big flavor with little fuss. It’s perfect for busy nights when you want something hearty and a touch special. Give it a try, then come back and leave a comment and a star rating to let others know how it turned out your notes help fellow cooks make it their own.

Tagliatelle Stroganoff with Sausages and Chestnut Mushrooms

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A cozy, creamy pasta dish featuring tagliatelle, spicy sausages, and chestnut mushrooms, perfect for busy evenings.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

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• 20 g unsalted butter
• 1 tbsp olive oil
• 300 g Catalan sausages or other spicy pork sausages, sliced or crumbled
• 250 g chestnut mushrooms, cleaned and sliced
• 320 g tagliatelle pasta (about 3–4 servings)
• 150 ml double cream or heavy cream
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground)
• 2 tbsp chopped fresh parsley for garnish

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Instructions

1. Bring a large pot of salted water to a boil and cook the tagliatelle until al dente according to package directions. Drain, reserving about 1/2 cup of pasta water.
2. Heat the butter and olive oil in a large skillet over medium-high heat.
3. Add the sausages and brown well, breaking into pieces if using loose sausage. Cook 5–6 minutes until nicely caramelized. Remove sausages to a plate and set aside.
4. Add the sliced mushrooms to the same skillet and cook 5–7 minutes until golden and any liquid has evaporated. Season lightly with salt and pepper.
5. Push mushrooms to the side, add a touch more oil if needed, and sauté the onion until soft and translucent, about 3–4 minutes.
6. Stir in the garlic and cook 30 seconds until fragrant.
7. Return the sausages to the skillet and mix with the mushrooms and onions.
8. Pour in the cream, bring to a gentle simmer, and let thicken for 2–3 minutes. If the sauce seems too thick, loosen with reserved pasta water a splash at a time.
9. Add the drained tagliatelle to the skillet and toss to coat evenly in the sauce. Heat through for 1–2 minutes so the pasta absorbs the flavors.
10. Taste and adjust seasoning with salt and pepper. Sprinkle with chopped parsley and serve immediately.

Notes

Brown the sausages well for added flavor. Reserve pasta water to loosen the sauce and help it cling to the tagliatelle.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Italian
• Diet: None