Tagliatelle with Sausage, Rosemary, and Porcini Mushroom

Ingredients

Sausage & Aromatics

• 400 grams Italian sausage (or good quality pork sausage)
• 6 tablespoons extra virgin olive oil
• 1 leek (washed and finely chopped)
• 2 tablespoons fresh rosemary leaves (finely chopped)

Mushroom & Wine

• 50 grams dried porcini mushrooms
• 100 ml dry white wine

Cream Sauce

• 150 ml double cream
• salt
• pepper

Pasta

• 500 grams fresh tagliatelle

Method

Stage 1 - Rehydrate Porcini

1. Pour 100 ml warm water over the dried porcini mushrooms.
2. Allow them to soak for 15 minutes to rehydrate and soften.
3. Drain carefully, reserving the soaking liquid (about 60 ml; it's flavorful).
4. Chop the rehydrated porcini into small pieces.

Stage 2 - Brown Sausage

1. Remove the skins from the sausages and place the meat in a bowl, breaking it into chunks.
2. Heat the olive oil in a large frying pan over low heat.
3. Add the sausage meat and the finely chopped leek.
4. Fry for 5 minutes, stirring occasionally with a wooden spatula to crumble the meat and cook evenly.
5. The sausage should brown and render its fat; the leek should soften and meld into the meat.

Stage 3 - Add Rosemary & Porcini

1. Add the fresh rosemary and chopped porcini mushrooms to the pan.
2. Season with salt and pepper.
3. Continue cooking for 2 minutes, stirring occasionally.
4. The rosemary will perfume the oil; the porcini will warm through.

Stage 4 - Deglaze with Wine

1. Pour the dry white wine into the pan, scraping the bottom to release caramelized bits.
2. Cook for 1 minute to allow the alcohol to evaporate.
3. The sauce should smell of wine that's cooking off, not harsh alcohol.
4. Pour in the reserved porcini soaking liquid (about 60 ml).

Stage 5 - Finish with Cream

1. Pour in the double cream.
2. Stir everything together and cook for 1 minute until creamy and combined.
3. The sauce should be silky and coat the back of a spoon.
4. Set aside and keep warm.

Stage 6 - Cook Pasta & Combine

1. Meanwhile, cook the fresh tagliatelle in a large saucepan of boiling salted water until al dente.
2. Drain thoroughly and tip back into the same saucepan.
3. Pour the sausage and porcini cream sauce into the pasta pan.
4. Toss everything together for 30 seconds to allow the flavors to combine and the sauce to coat the pasta evenly.
5. Serve immediately.