Tagliatelle Sausage And Mushroom Pasta Food

SPEEDY SAUSAGE STROGANOFF TAGLIATELLE

Steps:

• Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
• Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.

TAGLIATELLE SAUSAGE AND MUSHROOM PASTA

Steps:

• Soak the dried porcini mushrooms in hot water for 10-15 minutes. Drain and reserve mushroom liquor. Chop rehydrated mushrooms into 1/4" pieces.
• Remove stems from parsley. Dice leaves and set aside.
• Place fresh sliced mushrooms in a pan and cook over medium heat with no added fat. Allow mushrooms to brown, stirring occasionally. When nicely colored, add 1-2 tablespoons of olive oil along with the rehydrated porcini mushrooms. Transfer to bowl.
• Add sausage to the pan and cook until brown and crumbled.
• Turn off heat until you're ready to add the pasta to the pot. (This allows you to get part of your meal prepared ahead of time!)
• Bring 6 quarts of water to boil in a large stock pot. Transfer freshly made tagliatelle pasta to the boiling water and boil for 1 to 3 minutes. Fresh pasta takes substantially less time to cook than dried pasta.
• When you begin cooking the pasta, add parsley and garlic to the pan of sausage along with the mushrooms and return to heat.
• Add a walnut sized piece of butter (that's Carmelita's phrase -- let's say a tablespoon or two!) and the reserved liquid from the porcini mushrooms to the pan. Allow to simmer for a minute or two.
• Drain the pasta, toss with the mushroom sauce, and serve.

MUSHROOM & SAUSAGE PASTA

Steps:

• Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned, breaking it up with a wooden spoon, then remove and set aside. Fry bacon and mushrooms for 5-8 mins until golden, return the sausage meat and keep warm.
• Cook the pasta following pack instructions. Make the sauce by beating together the Parmesan, egg yolks, most of the parsley and the crème fraîche. When the pasta is cooked, drain, reserving a ladle of the cooking water.
• Combine the pasta and meat mixture over a low heat and add the sauce. Season and quickly mix, adding a splash of cooking water if it's a little thick. Spoon into bowls and eat with the extra Parmesan shavings and remaining parsley on top.

SAUSAGE, MUSHROOM & TOMATO PASTA

Steps:

• Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

TAGLIATELLE WITH MUSHROOMS IN RED WINE

Steps:

• Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
• Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
• Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.