Tagliatelle with fennel salsiccia and portobello mushrooms

As the days get darker and colder the wish for more warmth rises also in what we eat!

This dish is a perfect combination of flavours – each of them well balanced and contributing to a satisfying plate of pasta. I choose to serve this sauce with tagliatelle made with eggs…of course you can choose any kind of pasta you prefer/have in your pantry.

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Tagliatelle with fennel salsiccia and portobello mushrooms

A warming dish of pasta

Course Main Course, primo

Cuisine Italian, Mediterranean

Keyword portobello mushrooms, salsiccia

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 2 portions

Ingredients

• 180 g tagliatelle with eggs
• 2 salsiccia with fennel seeds you may choose any other kind of salsiccia (neutral, with other herbs, spicy), which of course changes the taste of your dish accoridngly
• 3 garlic cloves as I like garlic, I chose fairly large cloves
• 300 g portobello mushrooms cut into fairly large cubes
• 1 bunch of flat parsley a fairly small bunch is enough
• 1 tea spoon ground cinnamon
• 300 ml tomato passata it is definitely worth investing into a good quality passata made with nice and ripe tomatoes
• 1 dl red wine
• olive oil just enough to barely cover the bottom of your pan
• ricotta salata just enough to grate over the plate before serving

Instructions

• Cut the garlic into fine slices and gently roast them in a medium sized pan in olive oil. Be careful not to burn the garlic - it should not turn brown.
• Slit open your sausages and scrape out the filling from the skin. It does not matter if the pieces crumble, you will need to crumple them anyway later on.
• Once the olive oil is infused with garlic, add the salsiccia crumbles and with a wooden spoon break them into little pieces. Still on medium heat make sure you gently fry the sausage pieces from all sides. Next add the mushrooms and continue to stir until the mushrooms are roasted from all sides and the liquid has evaporated.
• As a last step, add the ground cinnamon and the coarsly chopped parsley, stir thoroughly for a couple of minutes before adding the tomato passata and the wine. Leave to simmer for about 30 minutes until the sauce is somewhat thicker.
• Cook the tagliatelle al dente and once ready serve with a generous portion of the sauce and a bit of freshly grated ricotta salata.