This Porcini Sausage Pasta is an ultimate comfort food; hearty, earthy, dreamy, and creamy without any cream added.Jump to Recipe
Hello, everyone and happy Monday! (If that could ever be the case.) It’s been pretty nice Monday for me so far – no complaints.
How did you Halloween go? Since this was our first Halloween in the neighborhood (As we bough a house back in March), we overestimated the number of kids living around. As the result, we ended up having a lot of candy leftovers. Normally, that would not be an issue. However, we had eaten (Way before Saturday) most of good candies (Read: chocolates), and we’re stuck with all kind of jelly-type of candies. The moral: do not try to steal good chocolates from kids lol.
Also, thanks to Andrew, we got some nice decorations. We did not want to spend hundreds on creepy figures (A simple skeleton for at least 50$. Really? A clown for 200$? Seriously?) That clown, we saw and really wanted, indeed, was amazing. So we hit a couple of stores and searched in the discount sections. You know, a clown without his leg, an outfit with a missing element, broken masks, and just unwonted (unpopular) stuff.
So, we bought a bunch of stuff, including this clown face (The original price for the head was claimed to be 140$ (For what?!), but since clown’s tongue was broken, they wanted just 70$ (Still, for what? What a generous offer!), but we could persuade them to sell it for 20$) for ~100$, and with a few additions from our wardrobe (And my props), we created a few lovely figures. Well, Andrew created, and I think he did an excellent job! This clown is so gorgeous, isn’t it? What about your Halloween?
Porcini Sausage Pasta
Anyway, in my previous post I announced that was the last recipe with wild mushrooms. I am sorry I was wrong. I totally forgot this Porcini Sausage Pasta. Certainly, I could have skipped on this recipe, but how could I? It’s absolutely delicious!
As most of my recipes, this one is customizable, too. I used low-fat chicken sausage just to cut down on calories, but you can use waterer sausages you like. If you don’t have fresh porcini, you can absolutely use dried mushrooms. You would need ~ 2/3 cup – just soak them up in the warm water for 20 minutes. And do not discard the water as it’s super aromatic. Strain it through a mesh sieve to catch any dust or sand and add some it into the pasta sauce (Instead of pasta water).
Also, I rarely add cream into my pasta more often using cream cheese. This time I wanted something a little extra (but not too much), and milk worked out excellently. Again, feel free to use some light cream instead.
Whatever little changes you make, this Porcini Sausage Pasta will still be a delight.
Check More Porcini Pasta Recipes:
Cheers for now – see you soon!
Porcini Sausage PastaCourse: MainCuisine: ItalianDifficulty: Easy
2 large 3 mediumservings
This Porcini Sausage Pasta is an ultimate comfort food; hearty, earthy, dreamy, and creamy without any cream added.
About 200-250 gr. dried pasta
5-7 small chicken sausages (~250-300 gr,), roughly cut into pieces
5-7 large porcini mushrooms, sliced
2 tbsp. butter
1 tbsp. olive oil
1/3 cup milk (2 %)
salt and pepper, to taste
5-7 fresh sage leaves, chiffonade
1/2 tsp. Italian seasonings
1/2 tsp. smoked paprika
a pinch of chipotle powder
parmesan (optional, for serving)
- Heat a pan with 1 tbsp. of olive oil and cook the sausages as recommended on the package, until ready (about 10 minutes, if chicken sausage). Set aside and clean the pan with paper towel.
- Place the porcini into the same (without adding butter yet) pan and cook about 7 minutes, to let the excess of water to be released and then evaporated.
- Add the butter, herbs, and seasoning, and cook for about 5 minutes until the mushrooms are nicely browned.
- Return the sausages. Stir in the milk and let it simmer for about 10 minutes, to thicken.
- In a meantime, cook the pasta as instructed on the package, until al dente. Reserve some water and drain. Combine the pasta with the sauce and mix. Stir in some of the reserved water, if needed to thinner up the sauce. Serve with some parmesan, if desired. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.