Italian
Pasta With Cardoncelli Mushrooms And Sausage
by Chef Max Mariola · 1.1M subscribers on YouTube
A rustic Italian pasta dish featuring cardoncelli mushrooms and sausage, cooked with rosemary and pecorino cheese. The mushrooms are sautéed until golden, then combined with crumbled sausage, shallot, white wine, and al dente rigatoni, finished with a generous grating of pecorino.
- Servings
- 2
- Difficulty
- medium
Ingredients
9 items- 250 gPasta RigatoniUse good quality pasta from Gragnano
- 250 gCardoncelli MushroomsCultivated cardoncelli mushrooms; clean with damp cloth
- 2 pcsSausageUse knife-cut sausage; add a third piece if you're gluttonous
- 1 pcsRosemaryFresh rosemary sprig
- Pecorino d'AbruzzoGrated; sweet, not spicy variety
- 1 pcsShallotFinely sliced
- Black Pepper(optional) — Or chili flakes, to taste
- White WineFor deglazing; use a wine you would drink
- Olive OilExtra virgin olive oil, for cooking
Method
- Clean the cardoncelli mushrooms with a damp paper towel to remove dirt.
- Slice the mushrooms not too thinly; set aside.
- In a large pan, heat olive oil with a sprig of rosemary over high heat.
- Add the mushrooms and sauté until golden brown and crispy.
- Meanwhile, cut the sausage into small pieces (or crumble it).
- Add the sausage to the pan with the mushrooms and continue cooking until well browned.
- Finely slice the shallot and add it to the pan; cook until translucent.
- Deglaze with white wine and let the alcohol evaporate.
- Cook the rigatoni in salted boiling water until al dente.
- Drain the pasta and transfer it to the pan with the sauce.
- Add grated pecorino d'Abruzzo and toss to create a creamy emulsion.
- Season with black pepper or chili flakes to taste.
- Serve immediately, garnished with extra pecorino if desired.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
