RomanItalian
Pasta with Mushrooms and Sausage
by Cucina con Ruben · 548K subscribers on YouTube
A quick and flavorful Roman-style pasta featuring sautéed cardoncelli and pioppini mushrooms, savory broken sausage, and fresh aromatic herbs.
- Difficulty
- easy
Ingredients
9 items- Cardoncelli MushroomsKing oyster mushrooms.
- Pioppini MushroomsPoplar mushrooms.
- OilA drizzle for the pan.
- 1 pcsGarlicOne clove.
- SageFresh sage leaves.
- RosemaryFresh rosemary.
- SausageItalian sausage, broken into pieces.
- WineA splash of wine for deglazing.
- FettuccineFresh pasta.
Method
- Heat a pan with a drizzle of oil until it is very hot.
- Sear the Cardoncelli and Pioppini mushrooms over high heat.
- Add a clove of garlic, sage, and rosemary to the pan, let them infuse for a moment, then temporarily remove them.
- In the same pan, break up the sausage and brown it well.
- Deglaze with a splash of wine to release all the flavorful browned bits from the bottom of the pan.
- Once the alcohol has evaporated, return the mushrooms to the pan.
- Cook the fettuccine in boiling water until very al dente.
- Toss the pasta directly in the pan with the sauce so it absorbs all the flavors.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
