Tagliatelle with mushrooms, fresh Italian sausage, and black summer truffle is an easy-to-make main that everyone can attempt to cook in the comfort of their homes. To get the best out of this main from the Southern part of Italy, make sure to use only high-quality ingredients, especially mushrooms and truffles, which are the most influential flavors of this main. Vegetarians may remove the sausage to enjoy the vegetarian-friendly version of this dish. Either way, the result will be astonishing!
Ingredients
130 G TAGLIATELLE PASTA (Alternatively, you may use dried egg tagliatelle)
4 TBSP VEGETARIAN BROTH
75 G WILD MUSHROOMS (if available, porcini mushrooms, else high quality farmed mushrooms)
8 G BLACK SUMMER TRUFFLE (FRESHLY GRATED OR SLICED) (Alternatively, you may use the same amount of Timperio black truffle slices in EVOO)
100 G FRESH ITALIAN SAUSAGE (OPTIONAL) (Vegetarians remove this ingredient)
15 G TIMPERIO GENTILE (Alternatively, you may use Timperio Nobile, or Timperio Organic bio/Olio)
1 PINCH SALT
2 QT GARLIC CLOVES
10 G CHILI-PEPPER FLAVORED EXTRA VIRGIN OLIVE OIL (Alternatively, you may use 2 pinches of dried chilies (to taste))
Directions
In a large pan, add Timperio Gentile EVOO and the chopped garlic cloves. Pan fry the garlic over low heat until it brows. Make sure the garlic cloves do not get burned.
At this point, add sliced mushrooms and fresh sausage to the frying pan, and fry it up for 3 to 4 minutes on a medium flame.
Add the broth, season it with salt, and cook for 5 minutes over low heat.
Separately, cook the tagliatelle by following the instruction and cooking time on the package. Drain it when al dente, and toss them with the freshly made mushroom and sausage sauce, while adding the black summer truffle and the chili-pepper flavored EVOO.
Serve it while still hot with grated Parmesan cheese.
