Pasta with sausage: two uniquely flavorful recipes, with mushrooms, chestnuts, and chicory.

Not just fresh mushrooms: you can also use dried ones. And what about chestnuts? Let's learn how to freeze them so we can use them whenever we want. Our extra tip? Short pasta or whole wheat pappardelle, preferably handmade.

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Pasta recipe with sausage, mushrooms and chestnuts
Preparation time: 20 minutes
Cooking time: 30 minutes
difficulty: low

PASTA WITH SAUSAGE RECIPE

A quintessentially autumnal dish, delicious and incredibly rich. Yet, with a little bit of skill, it can be prepared any time of year: just choose the right season. dried porcini mushrooms and freeze the chestnuts properly. Obviously, the autumnal flavour of the mushrooms fresh makes this first course stand out.

Very suitable with any type of pasta, the flavour of this sauce is enhanced by short pasta such as penne o fusilli or from homemade whole wheat tagliatelle.

ALSO READ: Pasta with anchovies, a recipe with pine nuts, and one that uses leftover bread, to bring imagination and flavor to the table.

PASTA WITH SAUSAGE

INGREDIENTS (for 4 people)

  • 320 grams of short pasta
  • about 200 grams of sausage
  • About 30 grams of dried porcini mushrooms (or 80 grams of fresh ones)
  • 1 already boiled chestnuts
  • ½ cup dry white wine
  • 1 clove of garlic
  • 4 tablespoons of good extra virgin olive oil
  • salt

Preparation time: 30 minutes

Preparation

  • Prepare mushrooms: soak them in hot water if they are dried, or clean them carefully and slice them if they are fresh
  • Bring to a boil the pasta water
  • Peel the sausage and break it into as many pieces as possible
  • To pour the oil in a large container (a wok is perfect), which can also contain the pasta.
  • Warm up the oil and lightly fry the peeled garlic clove
  • Add the sausage, brown it well, stirring often, so that it cooks evenly
  • Wet with the white wine and let it evaporate over low heat
  • Take up again the dried mushrooms, rinse them and, if necessary, reduce them into small pieces. Filtration the water through a sheet of kitchen paper and keep it aside
  • Add mushrooms with sausage, mix well, to wet with a little mushroom water
  • Regular of salt, remembering that the sausage is already salty
  • Unire Add the chestnuts and roughly break them with a wooden spoon. Chestnuts absorb a lot of liquid, so maintain the creaminess of the sauce by adding more mushroom water or, if using fresh mushrooms, a few swigs of white wine.
  • Drain the pasta and pour it into the wok, mixing carefully to distribute the seasoning.
  • To serve immediately, with grated Parmesan cheese on the side for those who can't do without it.

PASTA WITH SAUSAGE AND PUNTARELLE RECIPE

And here is the second recipe with puntarelle: a dish with a truly unique flavor.

Ingredients

(For 4 people)

  • 320 grams of short pasta
  • 40 cm of sausage
  • ½ bunch of puntarelle
  • 2 anchovies in salt
  • 1 clove of garlic
  • 4 tablespoons of extra virgin olive oil + a little
  • 1 tablespoon poppy seeds
  • Sale
  • Grated Parmesan cheese

Preparation time: 20 minutes

Cooking time: 30 minutes

Preparation

  • Soak the puntarelle well separated and rinse them well in cold water. When every trace of soil has been removed, drain them and cut them in slices and fillets.
  • Deboning and desalting the anchovies.
  • Warm up the oil in a pan, brown the garlic clove well, then add the anchovy fillets and melt them over low heat. Add Cut the chicory, cover and cook until tender but still crunchy: it will take about a quarter of an hour.
  • Peel the sausage, cut it into small pieces and place it in a non-stick pan without any seasoning. While it cooks, crush it patiently with a wooden spoon, so as to break it up as much as possible.
  • Meanwhile, put the pasta water on the stove and cook it.
  • When the pasta is almost cooked, take the sausage and heat it, add the puntarelle, sprinkle with poppy seeds and mix everything is fine.
  • Drain, but not too much, the pasta and sauté it for a few seconds in the sauce.
  • Finish with a drizzle of raw extra virgin olive oil and serve presenting the Parmesan grated separately.

An advice

This is a very simple but very tasty dish. Cooking puntarelle can be a good way to reuse a bunch that's no longer very fresh and isn't suitable for eating raw.

When the jar of anchovies it's empty, don't throw away the salt and water left on the bottom: they are excellent for flavorIn this recipe alone, you could use just one anchovy with a spoonful of salted water.

pasta with sausage and puntarelle

OUR RECIPES WITH MUSHROOMS:

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