Italian
Porcini Mushroom, Sausage and Crumbled Chestnut Pasta
by Giallozafferano · 2.9M subscribers on YouTube
Looking for an original autumn first course? Here is the pasta with porcini mushrooms, sausage and crumbled chestnuts, with a warm and full-bodied flavor.
- Servings
- 4
- Difficulty
- medium
Ingredients
10 items- 320 gTortiglioni Integraliwhole wheat tortiglioni
- 300 gFresh Porcini Mushroomsfresh porcini mushrooms
- 200 gSalsiccia di Suinopork sausage, removed from casing
- 150 gCastagne Cotte e Sgusciatecooked and shelled chestnuts
- 50 gExtra Virgin Olive Oilextra virgin olive oil
- 20 gDry White Winedry white wine
- 1 pcsGarlicclove
- 5 gChopped Parsleychopped parsley
- Salta pinch
- Ground Black Peppera pinch of ground black pepper
Method
- Heat a drizzle of olive oil in a pan and add a clove of garlic. Let it heat and flavor the oil.
- Add the sausage, removed from its casing, and crumble it with a spoon. Cook until well browned.
- Deglaze with white wine.
- While the sausage cooks (about 10 minutes), slice the fresh porcini mushrooms.
- Once the sausage is cooked, add the sliced mushrooms. Season with salt and pepper; the mushrooms will release their liquid.
- Cook the pasta in salted boiling water.
- While the pasta is cooking, add the pre-cooked and shelled chestnuts to the sauce. Crumble some by hand and leave others whole.
- Drain the pasta 2 minutes before the end of cooking time and transfer it directly into the pan with the sauce. Finish cooking the pasta in the sauce, stirring.
- Turn off the heat, add chopped parsley, and mix well.
- Serve immediately.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
