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Tagliatelle con funghi, luganega e panna, by Mary Contini

12 October 2009
Tagliatelle con funghi, luganega e panna, by Mary Contini

Mary Contini is a food author and co-owner of Valvona & Crolla in Edinburgh. This recipe comes from Mary Contini's new book, Valvona & Crolla

INGREDIENTS

  • 2tbs extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 peperoncino (dried chilli), crushed
  • 1 shallot, chopped
  • 400g luganega sausage, chopped
  • 300g chestnut or cremini mushrooms, wiped and sliced
  • 3-4 ripe cherry tomatoes or 2 plum tomatoes, crushed
  • 400g egg tagliatelle
  • 250ml double cream
  • Handful of flat leaf parsley, finely chopped
  • Sea salt
  • Freshly ground black pepper

To serve

  • Parmesan, freshly grated

METHOD

Heat the oil in a shallow saucepan. Add the garlic and peperoncino and sauté for a few minutes to release the flavours. Stir in the shallot and cook it until it is soft and translucent. Add the sausage and fry until brown.

Stir in the mushrooms and tomatoes and cook slowly until the liquid thickens. Check the seasoning - as the sausages are fairly salty, you might not need to add any extra salt.

Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water until al dente. Stir the cream into the sugo, then add the parsley and freshly ground black pepper.

Drain the tagliatelle, reserving some of the cooking water. Toss the pasta in the sugo, adding a little cooking water if it needs more liquid. Serve with freshly grated Parmesan.

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