Mushroom Sausage Pasta

Name: Mushroom Sausage Pasta
Prep time: 40 min
Total time: 70 min
Yield: 4
Ingredients: oil for frying; 280 g Luganighe sausages; 300 g mushrooms; 1 onion; 1 garlic clove; 1 tsp fennel seeds; ½ tbsp dried oregano; 150 g carrots; 150 g celeriac; 2 tbsp tomato puree; 1 tin chopped tomatoes (approx. 400 g); 2 ½ dl beef bouillon; ½ dl sweet balsamic vinegar; salt and pepper to taste; 1 tbsp olive oil; 200 g chanterelles; 300 g pasta (e.g. paccheri); salted water; 60 g grated Parmesan

Ingredients

4 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mushroom and sausage sauce

oil for frying

280 g Luganighe sausages, removed from the skin with the back of a knife and roughly chopped

300 g mushrooms, cut into cubes

1 onion, finely chopped

1 garlic clove, finely chopped

1 tsp fennel seeds, crushed

½ tbsp dried oregano

150 g carrots, cut into cubes

150 g celeriac, peeled, diced

2 tbsp tomato puree

1 tin chopped tomatoes (approx. 400 g)

2 ½ dl beef bouillon

½ dl sweet balsamic vinegar

salt and pepper to taste

Chanterelles

1 tbsp olive oil

200 g chanterelles

Pasta

300 g pasta (e.g. paccheri)

salted water, boiling

60 g grated Parmesan

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How it's done

Mushroom and sausage sauce

Heat a dash of oil in a non-stick frying pan. Add the sausage meat, fry for approx. 5 mins. Remove and set aside. Place the mushrooms in the same frying pan, sauté for approx. 3 mins. Reduce the heat, add the onion and all ingredients up to and including the tomato purée, sauté briefly. Add the tomatoes and stock, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. Remove the lid, add the balsamico and continue to simmer for approx. 10 mins.

Chanterelles

Heat the oil in a non-stick frying pan. Add the mushrooms, fry for approx. 4 mins.

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, reserving approx 1 dl of cooking water, add both to the sauce and mix. Plate up the pasta. Arrange the chanterelles on top, sprinkle with cheese.

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4 people

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