Creamy mushroom and sausage pasta
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Serving Suggestion: | Pairs well with DMZ Pinot Noir 2015 |
| Prep Time: | 20 minutes |
Ingredients
- 500 g traditonal pork sausages
- 1 tbsp olive oil
- 200 g brown mushrooms, torn
- sprigs thyme, a few
- 4 cloves cloves garlic, finely chopped
- 2 cups cream
- 2x 250 g fresh tagliatelle pasta packets, cooked al dente
- 1/4 cup Parmesan, grated
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Cooking Instructions
- Squeeze the sausage meat from the casings and crumble into a pan. Gently fry in a little olive oil over a medium to high heat until golden brown.
- Add the mushrooms, thyme and garlic and cook for a further minute.
- Add the cream and reduce slightly, then season to taste.
- Toss the pasta with the mushroom sauce. Sprinkle with the Parmesan to serve.
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