Glutiniente Maccheroni Rigati Interni with Mushrooms and Sausage: a mouthwatering, flavor-packed pasta dish that celebrates the flavors of the woods and outdoors
Mushroom and sausage macaroni is a first course with autumnal flavors that best enhances an inseparable combination: mushrooms and sausage. A really simple and tasty dish, ready in minutes, to prepare for a quick family lunch or dinner.
- Tempo di preparazione20 min
- Tempo di cottura15 min
- Tempo totale35 min
- Perform Time20 min
- Cooking Time15 min
- Total35 min
Per il condimento
- 200g sausage
- 200g champignon mushrooms
- 100g mushroom mix with porcini mushrooms
- 50g Parmesan cheese
- 1 clove of garlic
- extra virgin olive oil to taste
- fine salt to taste
Per la pasta
- 350g Maccheroni rigati interni Glutiniente
For this creamy version we start by cleaning and cutting fresh mushrooms. A salting of the mushrooms we love the most, which, after being cleaned of the soil and eventually peeled back into the cap, are ready to be sliced not too thinly. After sautéing some garlic, we brown the sausage first, removing it from the casing and crumbling it directly into the pan. Only when the sausage is nicely browned, we add our mushroom mix and let them wilt. Next, adding a little white wine, we let it fade over medium-high heat and without a lid. A few minutes of cooking and then add two nice spoonfuls of Parmesan cheese, which combined with a ladle of pasta cooking water will create an enveloping creaminess that will make our dish irresistible!
Small recommendation: we adjust the salt only at the end and if necessary, after adding the cheese. Both the latter and the sausage, in fact, already give flavor to the sauce. Above all, we don’t put salt on the mushrooms while they are cooking, because it would make them release all their water, making the dish more drab and less flavorful.