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Porcini mushrooms and sausage fettuccine

Porcini mushrooms and sausage fettuccine

Ingredients

For 4 persons
  • Fettuccine

    400 g
  • funghi porcini

    Porcini mushrooms

    300 g, cleaned
  • Pork sausage

    100 g
  • Pomodoro passato

    Tomato puree

  • cipolla

    Onion

    1/2
  • prezzemolo

    Parsley

    1 sprig, chopped
  • Menta

    Mint

    1 sprig
  • Sale e pepe

    Salt

    q.s.
  • Peperoncino

    Chilli pepper

    q.s.

Preparation

Brown the onion with a drizzle of oil in a pan.

Add the Porcini mushrooms and sauté them over a lively flame for 3 minutes.

Add the tomato puree, parsley and mint leaves.

Season with salt and chilli pepper.

In the meantime, boil the tagliatelle in a generous quantity of salted water and brown the crumbled sausage separately with some oil.

Drain the fettuccine 'al dente' and sauté with the sausage and add the mushroom sauce.

Cook thoroughly until creamy and serve hot.

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SS115, 92013 — Menfi, AG

Tel: +39 0925 77110

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