Fettuccine sausage and mushrooms Quick and easy recipe

Fettuccine sausage and mushrooms , they have the scent of the mountain, in a moment you can already imagine a fireplace, a snowy road and cold hands! 🙂 power of the kitchen !!! I can reproduce this perfume even 100 meters from the sea! And since I love winter and consequently the mountains, I propose this recipe. Obviously, there are many variations this is my version, with tagliatelle instead of pappardelle.

Ingredients for 2 people

• 180 gr. of pasta (fettuccine, pappardelle or lasagnette but also macaroni)
• 2 sausages
• 80 g. of dried mushrooms
• Parmesan Cheese
• parsley
• salt, oil

Preparation: 10 minutes Cooking: 20 minutes Execution: easy

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How to make Fettuccine with sausage and mushrooms

Put the dried mushrooms in a saucepan with hot water,

after half an hour, drain and put them in a saucer, keep the mushroom water aside, you will need it while cooking the pasta.
Boil the water for cooking the pasta by adding a few ladles of the mushroom water (to flavor the pasta already during cooking), while the water is boiling remove the skin from the sausages, cut them into small pieces and put them in a pan with some 'extra virgin olive oil and with a chopped shallot,

let the sausage cook for a few minutes

add a couple of tablespoons of red wine, and let the wine evaporate for a few moments, when the wine has dried add the mushrooms cut into small pieces (or left whole) and cook for 4-5 minutes.

Put the pasta in the boiling water and cook one minute less than the cooking times, drain the pasta (keeping a glass of cooking water), and put in the pan with the mushrooms and sausage, add 2 tablespoons of Parmesan cheese and a some cooking water, turn and mix all the ingredients. Finally add the chopped parsley (if you like). Serve and… GOOD APPETITE !!!

For most of the wine pairings on this blog I have consulted the site:www.bodegasdevino.org