sausage and mushroom pasta on a white plate
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5 from 1 vote

Tagliatelle Sausage and Mushroom Pasta

This delicious pasta recipe comes from Bologna, Italy. Made with crumbled sausage and mushrooms it's simple and elegant.
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 447kcal


  • 1/3 ounce dried porcini mushrooms (10 grams)
  • 4 sprigs flat leaf parsley chopped
  • 5/8 cup tagliatelle pasta (400 grams)
  • 2/3 cup fresh mushrooms sliced (300 grams)
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • 1/4 pound ground pork sausage (113 grams)
  • 1-2 tablespoons butter


  • Soak the dried porcini mushrooms in hot water for 10-15 minutes. Drain and reserve mushroom liquor. Chop rehydrated mushrooms into 1/4" pieces.
  • Remove stems from parsley. Dice leaves and set aside.
  • Place fresh sliced mushrooms in a pan and cook over medium heat with no added fat. Allow mushrooms to brown, stirring occasionally. When nicely colored, add 1-2 tablespoons of olive oil along with the rehydrated porcini mushrooms. Transfer to bowl.
  • Add sausage to the pan and cook until brown and crumbled.
  • Turn off heat until you're ready to add the pasta to the pot. (This allows you to get part of your meal prepared ahead of time!)
  • Bring 6 quarts of water to boil in a large stock pot. Transfer freshly made tagliatelle pasta to the boiling water and boil for 1 to 3 minutes. Fresh pasta takes substantially less time to cook than dried pasta.
  • When you begin cooking the pasta, add parsley and garlic to the pan of sausage along with the mushrooms and return to heat.
  • Add a walnut sized piece of butter (that's Carmelita's phrase -- let's say a tablespoon or two!) and the reserved liquid from the porcini mushrooms to the pan. Allow to simmer for a minute or two.
  • Drain the pasta, toss with the mushroom sauce, and serve.


Adding grated cheese is not usual and is frowned upon by some Italians, but Carmelita says feel free if it makes you happy! 
You can certainly replace the fresh tagliatelle pasta with a dried, store bought version, but you'll need to adjust the cooking time according to package directions. 


Calories: 447kcal | Carbohydrates: 55g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 212mg | Potassium: 314mg | Fiber: 3g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg