Sausage and Mushroom Fettuccine

Sausage and Mushroom Fettuccine - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

IMAGE
VIDEO

Made with fresh egg pasta and porcini mushrooms

Sausage and Mushroom Fettuccine out of this world!

Can’t get to a restaurant? Then bring the restaurant to your home with this tasty sausage and Mushroom Fettuccine recipe. It’s made with a few simple ingredients. You however will need dried porcini mushrooms. If you really can’t find them, then use alternative dried mushrooms, but not the fresh ones.

Get the real Italian sausages with pork, fennel and spices. Find a dry white wine (or see my substitute recipes) that you would enjoy to drink. Don’t skimp on quality, remember this is a restaurant at home dish. Use fresh rosemary if you can, it is worth it, otherwise dried will also work.

Buy some freshly made egg fettuccine or see my recipe to make your own, it’s well worth it. I used 2 eggs and 400g flour for four serves. So enjoy sausage and mushroom fettuccine, it’s out of this world on flavour!

Ingredients

1 ½ cups - 50g dried porcini mushrooms
1 cup dry White Wine
4 X Italian Sausages (14oz -400g)
6 tbsp Olive Oil
1 Leek, washed
1 garlic clove
2 tbsp chopped fresh rosemary leaves
1 ¼ cups - 300ml Heavy or thickened cream
18oz - 500g –fresh egg fettuccine
Salt and pepper

Steps

Step 1
Place porcini mushrooms in a cup and soak with all the white wine. Push them down so they are all covered. Leave to rehydrate at least 20 minutes. Once hydrated, wring out the juice (keeping it preciously) and chop the mushrooms. Set aside.
Step 2
Place a large pot of water on medium heat for your pasta water. Salt once boiling.
Step 3
Wash, trim and chop the white part of the leek. Set aside. (Keep the green for soup or other)
Step 4
Cut the sausages in half, squeeze out the sausage meat and break into little pieces. Set aside.
Step 5
In a frying pan over medium heat, add the olive oil. Once hot, add the sausage meat pieces and fry until slightly brown. Crumble the meat using a wooden spoon. Add the chopped leek and continue cooking until brown, approx. for 5 minutes.
Step 6
Add the finely chopped garlic, rosemary and chopped mushrooms, season with salt and pepper and cook for 1 minute.
Step 7
Deglaze pan with the porcini mushroom liquid, reduce then add the cream, continue to reduce a little on low heat.
Step 8
Add the fresh fettuccine to your salted boiling pasta water and cook 2 to 3 minutes, a little firmer than al dente as they will continue to cook in pan.
Step 9
Add the cooked pasta to your sauce and mix well. If too thick, add a little of the pasta water. Cook for 1 to 2 minutes. Taste for seasoning and serve immediately on warm plates.

or cancel reply

You must be logged in to post a comment