Tagliatelle with Sausage Mushroom Cream Sauce

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Tagliatelle with Sausage Mushroom Cream Sauce
Tagliatelle with Sausage Mushroom Cream Sauce

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 cut Tagliatelle
Hand Cut Tagliatelle with Calphalon Precision Self-Sharpening Knives
Please note: This post was sponsored by Calphalon. All opinions are our own.

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).

Enjoy!

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!

Hand Cutting Tagliatelle

Looking for more pasta recipes? Check out these:

Looking for more Italian recipe inspo?

If you want even more Italian-inspired recipes, check out our cookbook, Mangiamo, filled with 60 original recipes!

Mangiamo the cookbook
Mangiamo, the cookbook

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Tagliatelle with Sausage Mushroom Cream Sauce

4 from 4 votes
Recipe by Angela and Mark Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

40

minutes
Total time

1

hour 

40

minutes

Ingredients

  • Tagliatelle

  • 1 1 recipe Multipurpose Pasta Dough (or 1 lb store bought tagliatelle or fettuccine)

  • For the Sausage Mushroom Cream Sauce

  • 1 Tbsp 1 vegetable oil

  • 1 Lb. 1 Italian sausage – removed from its casing

  • 1/4 cup 1/4 onion, finely chopped

  • 1 Tbsp 1 fresh rosemary, finely chopped

  • 2 tsp 2 fennel seeds

  • 1/2 tsp 1/2 ground cloves

  • 1 cup 1 cream

  • 1 Tbsp 1 butter

  • 12 oz 12 sliced cremini mushrooms

  • 4 4 cloves minced garlic

  • 1/2 tsp 1/2 tsp black pepper

  • 1 tsp 1 kosher salt

  • 1/4 cup 1/4 sweet vermouth

  • 1/4 cup 1/4 dry white wine

  • 2 Tbsp 2 lemon juice

  • 2 Tbsp 2 chopped fresh parsley

  • 1/8 tsp 1/8 white truffle oil

  • 1 cup 1 grated parmesan cheese

  • Garnish (optional)

  • Fresh oregano, chopped

  • Red pepper flakes

  • Grated parmesan cheese

  • Toasted bread crumbs

  • Shaved truffles (super optional)

Directions

  • Make the Pasta Dough (Skip to sauce if using store-bought pasta)
  • Put the flour on a clean work surface and make a well in the middle. In the well, add the whole egg, yolks, milk, and butter. Stir with a fork, gradually incorporating the flour until it can be managed by hand. Knead the dough for at least 5 minutes before incorporating any additional water. Knead for a total of at least 10 minutes. Once thoroughly kneaded, make a ball, and flatten it slightly into a disc, wrap with plastic and refrigerate for at least 30 minutes and up to several hours.
  • After the dough has rested, remove from the refrigerator. Knead the dough for a minute to warm it up and make it pliable. At this point, you can divide the pasta into quarters and roll each piece out on a pasta roller or on a lightly floured surface with a rolling pin. Roll the pasta out very thin (we roll it to a level 5 on our pasta roller). You should be able to see light through the pasta sheet when you hold it up.
  • After rolling out each sheet, lightly flour your work surface and fold the pasta sheet in half, then in half again, and again until your folded sheet is about 3 inches wide. Using a sharp knife, cut the ribbons with a knife to about ¼ to 1/3 of an inch wide (6-8mm). Sprinkle with extra flour and set them aside while you roll out the next sheet.
  • Once all the pasta has been cut, you can leave it at room temp while you make your sauce. You can also make the pasta in advance and place it in the fridge up to 24 hours before cooking the pasta. Or immediately freeze fresh pasta and use within 6 months.
  • Make the Sauce
  • To a large pan, add the oil to coat the bottom over medium heat. Add the sausage and break it up as it cooks with a wooden spoon. Cook until browned and almost cooked throughout, about 5 minutes. Just before the sausage is finished cooking, drain off the excess fat rendered from the sausage – leaving behind about a tablespoon. Add the onion at this point and cook until the onions are translucent, about 5-7 minutes.
  • Add the rosemary, fennel seeds, cloves, and cream to the sausage and stir. Turn the heat off and set aside.
  • In a separate large skillet, melt the butter over medium to medium-high heat until it stops foaming. Add the mushrooms and cook, stirring often, until the mushrooms are tender and have begun to brown, about 5-7 minutes. Add the garlic, pepper, and salt, stir and cook for about 30 seconds. Pour in the vermouth and wine to deglaze and cook until most of the liquid has evaporated, about 3-4 minutes.
  • Add the mushroom mixture to the sausage and cream mixture and stir. Stir in the lemon juice and parsley. Keep this mixture on low while you cook the pasta. When the pasta is almost done, add the truffle oil and Parmesan to the sauce. The sauce will be thick and creamy and can be thinned slightly with water from the pasta when the tagliatelle is finished.
  • Cook the Pasta and Finish the Dish
  • Bring some salted water to a hard boil and add the tagliatelle. Cook for about 2-3 minutes (for fresh pasta only – see note for cooking store-bought pasta), taste for doneness. Remove the tagliatelle to a large serving bowl and toss with the sauce to combine. Use a small amount of the pasta water to thin out the cream sauce if necessary.
  • You can garnish with chopped oregano leaves, red pepper flakes, parmesan cheese, or toasted breadcrumbs.

Notes

  • If using store-bought dried pasta, follow the package directions to cook al dente, or to your preferred doneness.

Did you make this recipe?

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