Farfalle funghi e salsiccia

Farfalle funghi e salsiccia

Total: 20 min. | Active: 20 min.
Nutritional value / people: 840 kcal
, Fat: 44 g
, Carbohydrate: 72 g
, Protein: 35 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ tbsp olive oil
2 pork bratwurst, skin removed
100 g porcini mushrooms, thinly sliced
1 dl single cream for sauces
¼ tsp salt
a little pepper


200 g pasta (e.g. farfalle)
salted water boiling
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How it's done

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Heat the oil in a frying pan. Add the sausages, crush with a spoon so that they break up. Stir fry for approx. 4 mins., add the porcini mushrooms and continue to cook for approx. 3 mins. Pour in the cream, season.


Cook the farfalle in boiling salted water until al dente, add 3 tbsp of cooking water to the sauce Drain the farfalle, add to the sauce, mix.

Good to know
Tip: Sprinkle with roughly chopped parsley.
Note: Use button mushrooms instead of porcini mushrooms.

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