Fettuccine al Gorgonzola, Funghi e Salsiccia
Ingredients:
300 g sausage
500 g champignon mushrooms
1 small white onion
olive oil
half a glass of white wine
3 tablespoons tomato puree (or pulp) optional
parsley
300 g fettuccine
grated cheese
Instructions:
Pour a drizzle of olive oil into a wide-bottomed pan and add the chopped onion . I also add a little chilli . Let it fry on low heat.
When the onion begins to soften, add the crumbled sausage without the casing. Brown the sausage together with the onion for a couple of minutes.
Deglaze the sausage with the white wine and let the alcohol evaporate.
If you want to add tomato pulp or puree, do it now. Add a glass of hot water , cover with the lid and leave to cook for about 10 minutes .
Meanwhile, clean the mushrooms, wash them, dry them and slice them.
When the sausage is cooked, add the mushrooms , chopped parsley and leave to cook for a few minutes. Mushrooms have very short cooking times.
Once cooked, taste and add salt . If you want to add the Cream (100 ml) this is the time to do it.
Cook the pasta , drain it al dente and mix it with the mushroom and sausage sauce. Once cooked, remove from the heat, add 4 tablespoons of grated cheese and mix.
Your sausage and mushroom pasta is ready! Enjoy!
Nutrition Information:
Calories: 600 | Protein: 20 grams | Carbohydrates: 60 grams | Fat: 20 grams
Frequently Asked Questions:
Can I use a different type of sausage for this recipe?
Yes, you can use different types of sausage such as Italian sausage, chicken sausage, or vegetarian sausage depending on your preference or dietary restrictions.
Adjust the seasoning accordingly.
Is it necessary to add tomato puree or pulp to the sauce?
No, the tomato puree or pulp is optional and can be omitted if desired.
It adds a hint of acidity and depth to the sauce, but the dish will still be delicious without it.
Can I use a different type of pasta instead of fettuccine?
Yes, you can use other types of pasta such as penne, spaghetti, or rigatoni if you prefer.
Just be mindful of adjusting the cooking time according to the type of pasta you choose.
Should I remove the casing from the sausage before cooking?
Yes, for this recipe, it’s recommended to remove the casing from the sausage before cooking.
Crumble the sausage meat into the pan for even cooking and distribution throughout the sauce.
Can I make this dish vegetarian or vegan?
Yes, you can make a vegetarian or vegan version of this dish by using plant-based sausage alternatives and omitting the cheese or using a vegan cheese substitute.
Adjust the seasoning to taste and ensure all ingredients are suitable for your dietary preferences.
Can I use a different type of mushroom instead of champignon mushrooms?
Yes, you can use various types of mushrooms such as cremini, shiitake, or porcini based on your preference or availability.
Just adjust the cooking time as needed for different types of mushrooms.
How do I know when the sausage is cooked through?
The sausage is cooked through when it’s no longer pink and has reached an internal temperature of 160°F (71°C).
You can use a meat thermometer to check for doneness.
Can I use red wine instead of white wine for deglazing?
While white wine is traditional for this recipe, you can use red wine as a substitute if preferred.
It will impart a different flavor to the dish but can still complement the other ingredients.
Is it necessary to add cream to the sauce?
Adding cream is optional and can enhance the richness and creaminess of the sauce.
If you prefer a lighter sauce, you can omit the cream or use a lighter alternative such as half-and-half.
How do I prevent the pasta from sticking together while cooking?
Make sure to use a large pot of boiling, salted water and stir the pasta occasionally while cooking.
Adding a splash of olive oil to the boiling water can also help prevent sticking.
Can I make this dish vegetarian by omitting the sausage?
Yes, you can make a vegetarian version of this dish by omitting the sausage or replacing it with plant-based sausage alternatives.
Adjust the seasoning to taste to ensure a flavorful dish.
Can I use dried herbs instead of fresh parsley?
Yes, you can use dried parsley instead of fresh parsley if fresh parsley is not available.
Use about half the amount of dried parsley compared to fresh parsley as dried herbs are more concentrated in flavor.
What type of grated cheese is best for topping the pasta?
Grated Parmesan cheese or Grana Padano cheese are traditional choices for topping pasta dishes like this one.
They add a salty, nutty flavor that complements the other ingredients well.
How long should I cook the pasta for al dente texture?
Cook the pasta according to the package instructions, usually around 8-10 minutes.
Al dente pasta should be tender but still have a slight bite to it when tasted.
Can I make this dish ahead of time and reheat it later?
While freshly cooked pasta is best, you can make the sauce ahead of time and store it in the refrigerator for up to 2 days.
Reheat the sauce gently on the stove while cooking the pasta, then combine them before serving.