Ingredients
400 gm of sausage, cut into cubes
200 g of ordinary mushrooms, cut into quarters
1 large onion, cut into small pieces
2 tablespoons of butter
5 small leaves of sage
350 grams of pasta Tagliatelle
1 cup heavy cream
¼ cup of municipal parsley, cut into small pieces
¼ cup of pecorino cheese
Salt and black pepper, to taste
Preparation
Boil a large pot of salted water.
In a large skillet non-stick Mix onion with butter and sage, and let the mixture heated.
over medium heat, stirring from time to time, until the butter melts. Add the mushrooms and cook,
stirring for one minute. Raise sage, then add the sausage and cook for an additional 4 minutes.
Add the pasta to the boiling water and cook.
In the meantime, add cream to the pan, and boil lightly ferment and cook for one minute.
Add the parsley and cheese, then remove the sauce from heat. retains ¼ cup of boiling water. Drain
pasta and returned to the pot, then add the sauce and pasta swings to mingle.
