September is a month filled with reflection. We return from vacation with a much fresher and more alert mind, and this predisposition leads some to consider the first few days of this month the true turning point of the year, a sort of New Year's Eve complete with new resolutions. For others, September is simply a transitional month between summer and autumn. We love it for precisely this reason, because it ushers us into a new season of scents and flavors: autumn.
And so you don't arrive unprepared, we offer you a recipe that we're sure you'll love: Tagliatelle alla boscaiola . But tell us: how do you prepare it? Watch our version and then go on social media. Facebook And Instagram Join Mamù to discuss the recipe. We look forward to hearing from you!
To offer this recipe to your guests you will need one of our non-stick pans and of a pot to cook pasta. Discover our rich menu of pots and pans!
Difficulty: non-existent
Cost: Bass
Preparation time: about ten minutes
Cooking time: the double
Ingredients for four people:
- 360g of tagliatelle
- 360g of porcini mushrooms
- 220g of sausage
- 200 ml of cooking cream
- 1 onion
- Parsley, salt, extra virgin olive oil to taste
Preparing tagliatelle alla boscaiola
- First, take the mushrooms and clean them. Remove the stems and any parts you deem unsuitable, such as any soil. Finally, cut them into vertical slices.
- Chop the onion and brown it in a pan with a little oil until golden.
- At this point add the sausage and brown it for a few minutes.
- Once it's the right color, add the mushrooms. Stir and sauté. Cover with a lid and let everything simmer for about ten minutes. Remember to stir occasionally, and if you think the cooking water isn't enough, add more.
- After ten minutes, add salt, cream, and chopped parsley. Your boscaiola sauce is ready.
- The pasta is missing! Boil water and then throw in the tagliatelle. Once cooked al dente, drain and pour directly into the pan.
- Mix everything together and then you can serve.
Enjoy your meal!
