tagliatelle with sausage tomatoes and mushrooms
” Tagliatella farmers favourite.” This delicious homemade Tagliatelle pasta a complex sauce with strong flavors of sausage tomatoes and mushrooms, I been call it for years “A farmers favourite”, the reason is actually very simple and obvious. You know when ,for some strange reason, you happen to pass by someone’s house and it is just half an hour before lunch ….( I know it’s rude!!) and over to feel incredibly embarrassed …. like “I’m sorry I’m just past by and I am very sorry , I did not mean to disturb you “ … and more…” no thanks I can not stop for lunch … and .. bla bla bla .. .” So unfortunately here, in this type of situation, I’m always curious anyway .. and I wonder” what a nice smell … what are you cooking? ” So the lady of the house, happy and satisfied, she say” but it is nothing .. I have just prepared few fresh handmade Tagliatelle for my husband lunch “. and guess what ‘that sauce is it? Believe it or not it happened to me more than once.
Serves 4
500 g Tagliatelle pasta (fresh!)
3 sausages
200 grams of mushrooms
500 grams of peeled tomatoes
1 carrot small,½ onion
celery
EVO oil, salt, pepper
Grated Parmesan
Parsley
½ cup red wine
How it works:
Finely chop the herbs (carrot, onion, celery) and fry in oil, when the vegetables are soft, add the sausages (without skin) and mince with a wooden spoon. Cook for a couple of minutes and add the wine. When the alcohol has evaporated, add the sliced mushrooms. Cook over medium heat until the water from the mushrooms has evaporated. At this point add the tomato, salt and pepper, lower the heat and let cook for 20 minutes, remembering to turn the sauce every now and then! Finally drain the pasta (al dente) place the Tagliatelle in the pan with the sauce and mix together for 1 minute. Serve with pecorino cheese and chopped parsley.
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