Tagliatelle Pasta, Wild mushrooms, Fresh Sausage, and black summer Truffle

AuthorGiuseppe Timperio
DifficultyBeginner

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!

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 130 g Tagliatelle pastaAlternatively, you may use dried egg tagliatelle
 4 tbsp Vegetarian broth
 75 g Wild mushroomsif 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 GentileAlternatively, you may use Timperio Nobile, or Timperio Organic bio/Olio
 1 pinch Salt
 2 qts Garlic cloves
 10 g Chili-pepper flavored extra virgin olive oilAlternatively, you may use 2 pinches of dried chilies (to taste)
1

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.

2

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.

3

Add the broth, season it with salt, and cook for 5 minutes over low heat.

4

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 flavoured EVOO.

5

Serve it while still hot with grated Parmesan cheese.

Category

Ingredients

 130 g Tagliatelle pastaAlternatively, you may use dried egg tagliatelle
 4 tbsp Vegetarian broth
 75 g Wild mushroomsif 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 GentileAlternatively, you may use Timperio Nobile, or Timperio Organic bio/Olio
 1 pinch Salt
 2 qts Garlic cloves
 10 g Chili-pepper flavored extra virgin olive oilAlternatively, you may use 2 pinches of dried chilies (to taste)

Directions

1

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.

2

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.

3

Add the broth, season it with salt, and cook for 5 minutes over low heat.

4

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 flavoured EVOO.

5

Serve it while still hot with grated Parmesan cheese.

Tagliatelle Pasta, Wild mushrooms, Fresh Sausage, and black summer Truffle
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