- 1 tagliatelle pack (500 g.)
- 1/4 cup. olive oil
- 1 onion
- 1 leek
- 10 big Champignons
- 4 sausages
- 1/2 cup. dry white wine
- 1 package pomontoria peeled tomatoes
- 1 sprig of sage
- freshly ground pepper
How to make?
Dip the sausages in boiling water for 2 ‘.
Remove the casing of sausages (i.e. their enteraki) and chop. Sauté in a wide pot with olive oil.
Add the chopped onion and leek, thinly sliced (white part only). Just slightly wilted, add the mushrooms.
Allow to sotaristei these and add the wine, scraping pan with spatula to nteglasarei.
Add the tomatoes, salt, freshly ground pepper and sage and cook the sauce for 10 minutes.
Meanwhile we boil pasta. Without the strained juices to take with fork (dripping) and pour the sauce.
Stir and boil for 1-2 ‘. Serve immediately.
Optionally, friction ripe parmesan.[wpurp-searchable-recipe]Tagliatelle With Sausage, Mushrooms And Tomato – – – [/wpurp-searchable-recipe]