Ingredients
Scale
- 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
Instructions
- 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.
- Heat the butter and olive oil in a large skillet over medium-high heat.
- 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.
- 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.
- Push mushrooms to the side, add a touch more oil if needed, and sauté the onion until soft and translucent, about 3–4 minutes.
- Stir in the garlic and cook 30 seconds until fragrant.
- Return the sausages to the skillet and mix with the mushrooms and onions.
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: None