Prepare to embark on a culinary journey that promises warmth, comfort, and an explosion of delightful flavors! This Tagliatelle with Sausage Mushroom Cream Sauce isn’t just a meal; it’s an experience designed to brighten even the chilliest evenings. While its rich and creamy profile makes it a perfect candidate for fall and winter gatherings, its sheer deliciousness transcends seasons, tempting us to indulge in its hearty embrace year-round. Imagine tender, al dente tagliatelle pasta, generously coated in a luxurious sauce crafted from savory Italian sausage, earthy mushrooms, and a whisper of aromatic herbs, all brought together in a velvety cream. This dish offers a depth of flavor that speaks directly to the soul, promising to warm your heart from the very first bite. Get ready to discover your new favorite comfort food, a testament to the simple yet profound joy of Italian-inspired cuisine.
At the heart of this extraordinary dish lies the commitment to homemade pasta. While store-bought options can certainly suffice, there’s an undeniable magic and superior texture that comes from fresh, hand-cut tagliatelle. We’re passionate advocates for the homemade pasta life, and we’re thrilled to share how you can craft these exquisite ribbons of pasta right in your own kitchen, no fancy pasta machine required! This article will guide you through creating perfect tagliatelle that will elevate your sauce from delicious to absolutely divine. The difference is truly transformative, and once you experience the tender chewiness of freshly made pasta, you might never go back.
Unveiling the Heart of the Sauce: Key Ingredients for a Culinary Masterpiece
The soul of any great pasta dish resides in its sauce, and this creamy sausage and mushroom concoction is no exception. While the star ingredients, Italian sausage and mushrooms, lay the foundation, it’s the careful selection and combination of other elements that truly bring this sauce to life, creating a symphony of flavors that will dance on your palate.
For the sausage, we highly recommend using either a sweet or spicy Italian sausage. The choice allows you to tailor the dish to your preference, adding either a subtle warmth or a vibrant kick. These sausages are commonly sold in links, encased in natural casings. To achieve the best texture for our sauce, where the sausage crumbles and integrates seamlessly, it’s crucial to remove the meat from its casings before cooking. This simple step ensures every bite is infused with the rich, savory goodness of the sausage.
Our mushroom of choice for this recipe is the humble yet versatile cremini mushroom, often known as baby bellas. Sliced cremini mushrooms are widely accessible and provide an ideal balance of earthy flavor and satisfying texture that complements the robust sausage. When cooked properly, they release their moisture and develop a beautiful caramelization, adding a deeper umami note to the sauce. While cremini are perfect, feel free to experiment with other varieties like shiitake for a more intense aroma or a mix of wild mushrooms for a complex foresty taste.
To infuse the sauce with aromatic warmth, we’ve selected fresh rosemary as our base herb. Its piney, slightly peppery notes are a classic companion to pork and mushrooms, evoking the comforting essence of a winter meal. However, if you prefer a different aromatic profile, fresh sage makes an equally amazing substitute, offering a more earthy and slightly peppery flavor. Indeed, most hearty winter herbs would fare well here, but our love for rosemary in this particular sauce is unparalleled.
Finally, to achieve an unparalleled level of gourmet delight, we introduce a touch of truffle oil and a generous amount of freshly grated Parmesan cheese at the very end. These finishing touches are not just additions; they are enhancers, lifting the entire dish to an “over-the-top delightful” status. The truffle oil imparts a distinctive, luxurious aroma, while the Parmesan adds a salty, umami-rich creaminess that rounds out the sauce beautifully.
To garnish this masterpiece, we suggest a scattering of fresh oregano for a burst of herbaceous freshness, more shaved Parmesan for an extra layer of savory depth, and a pinch of red pepper flakes to introduce a subtle, exciting heat. For those seeking the ultimate indulgence, and if you’re fortunate enough to procure them, freshly shaved winter black truffles offer an exquisite, aromatic flourish that transforms the dish into a truly unforgettable culinary event. While entirely optional due to their rarity and cost, the experience of adding fresh truffles is simply divine.
The Art of Hand-Cutting Tagliatelle: Fresh Pasta Perfection at Home
There’s an unparalleled satisfaction that comes from making pasta from scratch. While store-bought varieties offer convenience, they simply cannot compare to the tender texture, vibrant flavor, and inherent freshness of homemade pasta. We are fervent advocates for crafting your own pasta dough, and we understand that many home cooks might feel intimidated by the process, especially if they lack specialized equipment like a pasta roller or cutter. But fear not! You absolutely can make exquisite hand-cut pasta with nothing more than a rolling pin and a sharp knife. This simple realization is often the first step to unlocking a world of culinary possibilities.
For this particular recipe, Tagliatelle with Sausage Mushroom Cream Sauce, the goal is to create thin, yet resilient, pasta ribbons. Whether you use a pasta roller to achieve uniform thinness or rely on the classic rolling pin method, the initial step involves rolling out your pasta dough into very thin sheets. The key here is consistency; aim for a sheet so thin that you can almost see light through it when held up. This ensures a delicate, quick-cooking pasta that perfectly absorbs the rich sauce.
Tagliatelle, a classic Italian pasta from the Emilia-Romagna region, is similar in form to fettuccine but is traditionally thinner and slightly wider. When hand-cutting, strive for ribbons that are approximately 6-8 mm (about ÂĽ to â…“ inch) wide. This width is crucial; it provides enough surface area to cling to hearty sauces without being overly thick or flimsy. The rustic, irregular edges of hand-cut pasta also add a charming, authentic touch that enhances the eating experience.
The thin, ribbon-like texture of tagliatelle makes it an ideal canvas for heavier, more robust sauces. It’s famously paired with traditional Bolognese, but it also shines with other meat ragĂą sauces, much like our delectable Pork and Shiitake Mushroom RagĂą. The pasta’s ability to capture and deliver rich, flavorful sauces makes it a perfect match for our creamy sausage and mushroom creation.
The most important tool for successful hand-cut pasta is a very sharp knife. A clean, precise cut through the folded pasta sheets prevents tearing and ensures beautifully defined ribbons. Don’t rush this step; take your time to make even cuts. Once cut, a light dusting of flour will prevent the fresh pasta from sticking together, allowing you to focus on bringing your magnificent sauce to perfection.
Savor Every Bite: Enjoying Your Culinary Creation
We pour our passion into every recipe we share, and this Tagliatelle with Sausage Mushroom Cream Sauce is a true labor of love. We sincerely hope you find as much joy in making and savoring it as we do. There’s nothing more rewarding than seeing our recipes come to life in your kitchens. If you embark on this delicious adventure, please don’t hesitate to share your experience! Leave us a comment below with your thoughts, tips, or any creative twists you added. We absolutely love connecting with our community. You can also tag us on Instagram @cooking_with_wine so we can admire your culinary masterpieces!
Discover More Irresistible Pasta Recipes
If your love for pasta runs as deep as ours, you’re in for a treat! Our collection features a wide array of pasta dishes, each designed to bring flavor and comfort to your table. Explore some of our other cherished recipes:
- Pork and Shiitake Mushroom RagĂą: A rich, umami-packed meat sauce perfect for a hearty meal.
- Roasted Zucchini and Tomato Pasta: A lighter, vibrant option bursting with fresh, seasonal vegetables.
- Pumpkin Ravioli with Parmesan Sage Cream Sauce: A sophisticated and comforting dish featuring delicate, homemade ravioli.
- Chicken Piccata with Caper Lemon Butter Sauce: While not strictly a pasta, this classic Italian-American dish pairs beautifully with a side of your favorite noodles.
Dive Deeper into Italian-Inspired Cuisine with Mangiamo
Craving even more authentic Italian-inspired flavors and culinary inspiration? Look no further than our exclusive cookbook, Mangiamo. This meticulously crafted collection features 60 original recipes, inviting you to explore the rich tapestry of Italian cooking right in your own kitchen. From appetizers to desserts, Mangiamo is your passport to creating memorable meals that celebrate the vibrant tastes and traditions of Italy. It’s more than just a cookbook; it’s a guide to transforming your cooking and entertaining with confidence and flair.
đź“– Recipe
Tagliatelle with Sausage Mushroom Cream Sauce Recipe
Pin Recipe
Ingredients
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Tagliatelle
- 1 recipe Multipurpose Pasta Dough (or 12 oz store bought tagliatelle or fettuccine)
For the Sausage Mushroom Cream Sauce
- 1 tablespoon vegetable oil (such as olive or canola)
- 1 Lb. Italian sausage (sweet or spicy, removed from its casing)
- ÂĽ cup yellow onion, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoon fennel seeds
- ½ teaspoon ground cloves
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 12 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- ÂĽ cup sweet vermouth
- ÂĽ cup dry white wine
- 2 tablespoon fresh lemon juice
- 2 tablespoon chopped fresh parsley
- â…› teaspoon white truffle oil (use sparingly)
- 1 cup grated parmesan cheese, plus extra for garnish
Garnish (optional)
- Fresh oregano, chopped
- Red pepper flakes
- Grated parmesan cheese
- Toasted bread crumbs
- Shaved truffles (super optional, for an extra luxurious touch)
Instructions
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Make the Pasta Dough (Skip to sauce if using store-bought pasta)
- On a clean, spacious work surface, pile the flour and create a wide well in the center. Carefully crack the whole egg and egg yolks into the well, then add the milk and softened butter. Begin to gently stir the wet ingredients with a fork, gradually incorporating flour from the inner edges of the well. Continue until the mixture forms a shaggy mass that can be handled. Knead the dough vigorously for at least 5 minutes, resisting the urge to add extra water unless absolutely necessary and only a teaspoon at a time. The dough should become smooth and elastic after a total of at least 10 minutes of kneading. Form the kneaded dough into a ball, flatten it slightly into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to several hours, to allow the gluten to relax.
- Once the dough has rested, remove it from the refrigerator. Knead it briefly for about a minute to warm it slightly and make it more pliable. At this stage, you can divide the pasta dough into four equal quarters. Roll each piece out using either a pasta roller (we recommend rolling it to a level 5 for ideal thinness) or a rolling pin on a lightly floured surface. The goal is to achieve very thin sheets of pasta; you should be able to faintly see light through the pasta sheet when you hold it up. This thinness is key for delicate, perfectly cooked tagliatelle.
- After rolling out each sheet, lightly dust your work surface with flour. Carefully fold the pasta sheet in half lengthwise, then fold it in half again, and once more, until you have a compact, layered strip about 3 inches wide. Using a very sharp knife, cut the folded pasta into ribbons approximately ¼ to ⅓ of an inch wide (6-8mm) – this is the traditional width for tagliatelle. Gently unfurl the cut ribbons and sprinkle them with additional flour to prevent sticking. Set these aside on a lightly floured tray or parchment paper while you repeat the process with the remaining dough sheets.
- Once all the fresh pasta has been cut into tagliatelle ribbons, you can leave it at room temperature while you prepare your sauce. If you prefer to make the pasta in advance, it can be stored in the refrigerator for up to 24 hours. For longer storage, fresh pasta freezes beautifully; simply arrange it in single layers on a baking sheet to freeze, then transfer to an airtight container or freezer bag, where it will keep for up to 6 months.
Make the Sauce
- In a large, sturdy pan or Dutch oven, heat the vegetable oil over medium heat until it shimmers. Add the Italian sausage (removed from its casing) to the hot pan. Using a wooden spoon, break the sausage into small, uniform pieces as it cooks. Continue to cook, stirring occasionally, until the sausage is beautifully browned and almost cooked through, which should take about 5 minutes. Before the sausage is fully cooked, carefully drain off any excess rendered fat, leaving approximately a tablespoon in the pan. Immediately add the finely chopped onion to the pan with the sausage and cook, stirring frequently, until the onions become translucent and softened, about 5-7 minutes.
- Reduce the heat to low. Stir in the finely chopped fresh rosemary, fennel seeds, and ground cloves, allowing their aromas to release for about 30 seconds. Then, pour in the heavy cream and stir well to combine all the ingredients. Remove the pan from the heat and set this creamy sausage mixture aside while you prepare the mushrooms. This resting period allows the flavors to meld beautifully.
- In a separate large skillet, melt the unsalted butter over medium to medium-high heat. Allow the butter to cook until it stops foaming and just begins to turn a light golden brown, indicating it’s ready for the mushrooms. Add the sliced cremini mushrooms to the skillet and cook, stirring often, until they are tender, have released their moisture, and have started to develop a rich golden-brown color, about 5-7 minutes. This browning step is crucial for deep mushroom flavor. Next, add the minced garlic, freshly ground black pepper, and kosher salt. Stir and cook for only about 30 seconds until the garlic is fragrant. Pour in the sweet vermouth and dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Cook until most of the liquid has evaporated, which typically takes 3-4 minutes, leaving behind concentrated flavors.
- Now, combine the beautifully browned mushroom mixture with the creamy sausage mixture in the first pan. Stir everything together thoroughly. Incorporate the fresh lemon juice and chopped fresh parsley. Keep this combined sauce mixture on a very low heat setting to keep it warm while you cook your pasta. Just before the pasta is fully cooked, add the white truffle oil (remember, a little goes a long way!) and the grated Parmesan cheese to the sauce, stirring until the cheese is melted and the sauce is smooth. The sauce will be rich and creamy; if it appears too thick, you can thin it slightly with a splash of the starchy pasta water once the tagliatelle is ready.
Cook the Pasta and Finish the Dish
- Bring a large pot of generously salted water to a rolling boil. Carefully add the fresh tagliatelle pasta to the boiling water. Fresh pasta cooks very quickly, typically within 2-3 minutes. Begin tasting for doneness around the 2-minute mark, aiming for an al dente texture – tender with a slight bite. (Refer to the notes below for cooking store-bought dried pasta.) Using tongs, remove the cooked tagliatelle directly into a large serving bowl or back into the pan with the sauce. Toss the pasta with the creamy sausage and mushroom sauce until every strand is evenly coated. If the sauce seems too thick, add a small amount of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starchy pasta water helps the sauce adhere to the noodles beautifully.
- Serve immediately, garnished generously with freshly chopped oregano leaves, a sprinkle of red pepper flakes for a subtle kick, more grated Parmesan cheese, or crunchy toasted breadcrumbs for added texture. For an extra touch of luxury, consider shaving fresh truffles over the top if available. Enjoy this hearty and flavorful dish!
Notes
Nutrition
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