Linguine with italian sausage, porcini mushroom and fresh tomatoes.

0 likes 0 comments Recipe by Cheech Andrea Francesco Albanese

Linguine with Italian Sausage, Porcini mushroom and fresh tomatoes. of Cheech Andrea Francesco Albanese - Recipefy

3 Italian Sausages, skinned and broken up into mince
150g Frozen or fresh Porcini Mushrooms
2 chopped tomatoes
3 cloves of garlic
2 dried chillies
Olive oil
Parmesan Cheese

Prep. Time → 5 min

Cook Time → 20 min

1. For best results use a terracotta dish for this dish.

2. Sauté the garlic, chillies for a few minutes.

3. Add the broken up sausages and cook at a medium heat till cooked through.

4. Add the frozen mushrooms and cover with a lid for five minutes whilst cooking the pasta.Add salt and pepper.

5. 3 minutes before the end of the pasta being ready, add the chopped tomatoes, you don't want a tomato based sauce but just to soften the tomatoes.

6. Mix in the pasta and add the Parmesan.

7. ps. If you have a really good quality Italian sausage, you don't need to add any herbs or spices as you want the flavour of the sausages to come through and not be over powered by other herbs and spices. For example the sausages that I used, the butcher added Fennel to them and that works really well in this dish with the mushrooms.

8. if using dried mushrooms, I would also add the water from the mushrooms filtered and maybe a porcini stock cube, if you can get frozen porcini mushrooms, you will never cook with the dried version again. They are that much better, the texture is amazing. — at At home, where else?

main courses, italian, linguine, pasta, porcini, sausage, italian sausages November 09, 2011 14:30

No one has liked this recipe.

No comments yet.

Cheech Andrea Francesco Albanese
Https-fbcdn-profile-a-akamaihd-net-hprofile-ak-snc4-275811_502426073_1327839193_n-jpg
48 years old
South Africa