Italian
Pasta With Sausage And Mushrooms (Light Version)
by Casa Pappagallo · 705K subscribers on YouTube
A lighter version of the classic pasta with Tuscan sausage and mushrooms, where the sausage is first boiled to reduce fat, then seared and combined with a delicate mushroom sauce. Finished with parsley and optional mint.
- Difficulty
- easy
Ingredients
12 items- 2 pcsTuscan Sausage
- Champignon MushroomsHalf of the total used for this version
- Chiodini Mushrooms
- 1 pcsGarlicOne clove
- Chili PepperA small piece
- Olive OilExtra virgin
- 1 tbspWhite Wine
- SaltTo taste
- ParsleyChopped, to taste
- Mint(optional) — Optional, a few leaves
- Whole Wheat PastaAny short pasta, about 80-100g per serving
- 1 pcsBay LeavesBay leaf
Method
- Prick the sausages with a fork.
- Bring a pot of water to a boil, add a bay leaf, and boil the sausages until they have released most of their fat. Drain.
- Slice the boiled sausages.
- In a pan, heat a little olive oil and sauté the sausage slices until crispy. Set aside.
- In the same pan, add a drizzle of oil, a clove of garlic in its skin, and a piece of chili pepper. Sauté until fragrant.
- Add the halved champignon mushrooms and chiodini mushrooms. Cook on low heat without salt initially.
- Once the mushrooms are cooked, season with salt, then add the reserved sausage and a tablespoon of white wine. Mix well.
- Cook the whole wheat pasta in salted boiling water for 10-12 minutes. Drain very al dente, reserving some pasta water.
- Transfer the pasta to the pan with the sauce, add a splash of pasta water, and toss to coat.
- Turn off the heat, add chopped parsley and (optional) a few mint leaves. Mix and serve.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
