Pasticcio delicious with Tortiglioni
126 recipes
Pasta with mushrooms and sausage.
ingredients
servings
2
Tortiglioni, pasta
160 grams
Pork sausage
125 grams
Champignon mushrooms
150 grams
UHT cooking cream
150 grams
Extra virgin olive oil
6 grams
Full fat milk
150 grams
Type 00 wheat flour
10 grams
first courses from Italy
Pasta with mushrooms and sausage.
Pasta with mushrooms and sausage.
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A paste that is really prepared on the fly, while heating the water for the pasta we do the seasoning and when the pasta is ready to drain it is only to put the table, ideal for when you are in a hurry and hungry.
preparation
step 1
In the ingredients you will notice the presence of two sauces, or rather a sauce and other ingredients. If as in my case you do not have the cream, I propose a sort of improvised béchamel sauce, without butter!
step 2
First we heat the water for the pasta, then shell the sausage. I have removed the gut and cut it to the knife (the sausages here have a huge grain, depends on the type of sausage you use).
step 3
Heat the pan without adding fat and brown the meat. Drain and in the fat that has left, let's skip the mushrooms until cooked, adding salt and seasoning with chopped fresh parsley (if you like).
step 4
Now, if you have the cream, you can simply add it. If you did not have it, let's make this light béchamel.
step 5
In the pan where we cooked the mushrooms, after removing them, heat the oil and add the flour. We work with the spoon until you get a cream, add the milk to the wire, a pinch of salt and nutmeg and let it thicken.
step 6
Add mushrooms and sausage, drain the dough and if necessary extend the cream with a few tablespoons of cooking water.
step 7
I made the sauce with the mushrooms in the pan, I moved them and I proceeded as described, you can try to do it even if you feel it! Eat hot with a sprinkling of grated pecorino cheese and chopped parsley!
