Pasta alla Boscaiola (Creamy Italian Sausage Pasta)

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

300 g (10.5 oz) rigatoni

1 tablespoon olive oil

1 medium shallot, chopped

4 garlic cloves, minced

20 g (1 ounce) dry porcini mushrooms, rehydrated

250 g (1/2 lb) chestnut mushrooms, chopped

3 Italian sausages (casings removed, roughy chopped)

60 ml (1/4 cup) dry white wine

200 ml (1 cup) double cream

30 g (1 ounce) grated Parmesan

Fresh parsley, chopped

Freshly ground black pepper

Instruções

Bring a large pot of water to the boil and salt the water. Cook the pasta according to the instructions on the package (you want it to be al dente). Reserve 1 cup of pasta water before draining the pasta.

Meanwhile, heat the olive oil in a large pan and saute the shallot for 1-2 minutes on medium heat until softened.

Add the minced garlic and cook for 30 seconds until fragrant. Next, add the rehydrated porcini mushrooms and fry them for 1 minute. Tip in the chestnut mushrooms and cook until softened (4-5 minutes).

Add the Italian sausage and cook for 1-2 minutes, then add the white wine. Continue to cook for 5-6 minutes until browned.

Add the double cream and grated Parmesan and simmer for 1-2 minutes until the sauce thickens. If the sauce looks too thick, add a splash of pasta water.

Add the parsley, season to taste with salt and freshly ground black pepper and serve immediately, with some extra Parmesan on top if you like.

Informação Nutricional

• Tamanho da Dose: 1
• Calorias: 586
• Gordura Total: 40 g
• Gordura Saturada: 19 g
• Gordura Insaturada: 21 g
• Gordura Trans: 1 g
• Colesterol: 96 mg
• Sódio: 575 mg
• Carboidratos Totais: 35 g
• Fibra Alimentar: 2 g
• Açúcares Totais: 5 g
• Proteína: 21 g