This pasta dish is a hearty minefield of flavors that will make you so happy on a chilly night! It’s so good that we’d eat it in the dead of summer, too, but this is packed with fall and winter flavors. How can you go wrong with pasta, creamy sausage sauce, and some amazing mushrooms to bring even more depth to the sauce? This Tagliatelle with Sausage Mushroom Cream Sauce will warm your heart and soul!
We are all about the homemade pasta life! And we have also included below how to make hand-cut tagliatelle without a pasta cutting machine using our Calphalon Precision Self-Sharpening Cutlery.
What’s in the sauce?
Obviously, mushrooms and sausage are the heart and soul of this dish, but there are a few other little things that bring the flavor home as well.
For the sausage, we prefer to use a sweet or spicy Italian sausage for this application. Often you will find these sausages sold in links, so it is important to remove the sausages from their casings before cooking.
Our mushroom of choice for this recipe are cremini mushrooms, sliced. These mushrooms are readily available in stores and provide the flavor and texture we want in this sauce.
We chose the base herb to be rosemary, but this could be done with sage as well with equally amazing results. Any winter herb will do here, but we really love rosemary in this sauce.
Finally, truffle oil and parmesan are added at the end to finish the sauce, and they are just over-the-top delightful in this.
We like to garnish this dish with fresh oregano, shaved parmesan, and a pinch of red pepper flakes to give it a little heat. We went ahead and stepped it up another level this time and added freshly shaved winter black truffles over the top, as well. This is definitely an optional part of the recipe since truffles are very challenging to get your hands on and can cost a pretty penny. But if you happen to have some, this is the perfect dish to shave them right on top to serve.
Hand Cutting Pasta Dough for Tagliatelle with Sausage Mushroom Cream Sauce
We are big advocates of making pasta from scratch. There really is no comparison when it comes to homemade versus the store bought versions. But we also understand that many people don’t have the equipment, such as a pasta roller or cutter at home. Although these make your life easier for pasta making, you can also make pasta without any special equipment, besides a rolling pin and a knife. So, don’t fret, and just give it a try!
For this particular recipe for Tagliatelle with Sausage Mushroom Cream Sauce, we usually roll out the pasta sheets using our pasta roller or with a rolling pin. Then we fold the sheets and cut into tagliatelle ribbons. Tagliatelle is similar in shape and cut to fettuccine but the noodles are often thinner and slightly wider. Tagliatelle should be about 6-8 mm wide (about 1/4 inch) when cut properly.
The thin, ribbon-like texture of tagliatelle is perfect for heavier sauces like the traditional Bolognese or other meat ragù sauces, like our Pork and Shiitake Mushroom Ragù.
The most important thing you need for hand-cut pasta is a sharp knife to make clean cuts through the folded pasta sheets. For clean and precise cuts with an always sharp knife, we trust our Calphalon Precision Self-Sharpening Cutlery to do the trick! The ceramic sharpeners are built into the knife block, so knives are sharpened each and every time you remove a knife. The Calphalon Precision 8” Chef’s Knife from the 15 -piece set is our go-to for cutting tagliatelle. Find this set at Calphalon.com and use our promo code ‘COOKWITHWINE25’ for 25% off site wide (excluding sale items).
We hope you enjoy this recipe for Tagliatelle with Sausage Mushroom Cream Sauce. If you give it a try, leave us a comment below, or tag us on Instagram @cooking_with_wine!
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