Fresh Chestnut Tagliatelle with Mushroom Sausage Ragu. The hint of chestnut flour in the homemade pasta pairs really well with the earthiness of the mushrooms. More so, the sausage and bit of tomato paste really give a substantial base to the ragu. If you don't feel like making homemade pasta, a good quality store bought pasta works fine with the mushroom sausage ragu! Buon Appetito!
[This post is sponsored by Mushrooms Canada. All opinions are our own.]
Mushroom and sausage the dynamic duo
As far as I can remember, mushrooms and sausage were always a favorite, either in a pasta dish, and also a great topping for a classic Italian pizza. So, when Nicoletta showed me this recipe, I was super excited to get going on it. Nicoletta did her magic with the pasta and I took on the sauce and together ended up with this lovely Fresh Chestnut Tagliatelle with Mushroom Sausage Ragu.
Ingredients for Fresh Chestnut Tagliatelle with Mushroom Sausage Ragu
Here is the list of ingredients that you will need for this recipe. Not very many, in typical Italian-style. Full recipe and instructions in the recipe card at bottom of the post.
- Evo oil
- Celery, shallot and carrot
- Bay leaf
- Garlic
- Oyster and Shitake mushroom
- Italian sausage meat
- White wine
- Water or vegetable broth
- Tomato paste
- Chestnut tagliatelle
Substitutions
You can use button top, cremini, or portobello mushrooms instead of oyster and shitake.
Substitute store bought tagliatelle, fettuccine, or pappardelle for the homemade chestnut pasta. If using store bought durum wheat semolina pasta, the cooking time of the pasta will be longer.
Now that we have all the ingredients, it is time to rock this pasta dish in the kitchen. Time to get started.
Preparation
- Step 1: Wash/clean mushrooms, trim tougher stems of oyster mushrooms and remove stems of shitake, then slice. In a large sauté pan drizzle in evo oil and drop in clove of garlic with the minced shallot carrot and celery. Season with a little salt and pepper. Sautee until shallot is translucent, about 3 minutes.
- Step 2: Add in the tomato paste and blend in.
- Step 3: Throw in sausage meat and break up with a wooden spoon. Cook for 3 minutes. Pour in white wine and let dissipate.
- Step 4: Add in sliced mushrooms and bay leaf. Add 1 cup of water or broth, cover with a lid, and let simmer on low heat, stirring occasionally. Cook until mushrooms are plump and tender, about 20 minutes. Adjust seasoning needed.
- Step 5: Put a pot of salted water on boil, drop in fresh tagliatelle and cook for 3-5 minutes (when still al dente). Scoop out with a spider and toss in the pan with the ragu. Ladle in a bit of the pasta water if needed and give it a good toss.
- Step 6: Plate, sprinkle with freshly grated Parmigiano, and serve.
Fresh Chestnut Tagliatelle with Mushroom Sausage Ragu absolutely mouthwatering
Does this plate of pasta not look so tasty and mouthwatering? I love how plump the mushrooms are and the way the sausage just hugs in that rich, sultry sauce. More so, the chestnut tagliatelle is the perfect contrast in texture to the sauce that makes it even more enticing. Would you like a taste? I know I can't wait. I am going in!
Delicious
My fork is in and it is swirling making sure I have some mushroom and sausage along with the sauce. This is outstanding. The sauce is rich and meaty, which compliments that explosion of earthy/meaty flavor from the oyster and shitake, so plump and luxurious. I have to say the sweetness and nuttiness of the pasta is just perfect. I am totally satisfied with this dish and I don't think there will be leftovers. Absolutely scrumptious.
I hope you enjoyed making this Fresh Chestnut Tagliatelle with Mushroom Sausage Ragu. It was a pleasure sharing this lovely recipe with you.
Buon Appetito!
PrintFresh Chestnut Tagliatelle with Mushroom Sausage Ragu
Fresh Chestnut Tagliatelle with Mushroom Sausage Ragu. The hint of chestnut flour in the homemade pasta pairs really well with the earthness of the mushrooms. More so, the sausage and bit of tomato paste really give a substantial base to let the ingredients shine through. If you don't feel like making homemade pasta, a good quality store bought pasta work well with the mushroom sausage ragu! Buon Appetito
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 4 people 1x
- Category: Pasta
- Method: stovetop
- Cuisine: Italian
Ingredients
For the chestnut tagliatelle
- 140g 00 flour
- 60 g chestnut flour
- 2 large eggs
- 1-2 teaspoon water, if needed
For the mushroom sausage ragu
- 2 tablespoons e.v.o. oil
- ½ celery stalk
- ½ medium sized carrot
- 1 shallot
- 1 bay leaf
- 1 clove garlic
- 1 tablespoon tomato paste
- 300 g mixed oyster and shitake mushrooms
- 250 g mild Italian sausage meat
- ⅛ cup white wine
- salt and pepper
- 1 cup water or light broth
- ¼ cup freshly grated Parmigiano
- 300 g fresh chestnut tagliatelle
Instructions
Homemade chestnut flour tagliatelle:
- In a stand mixer fitted with the hook attachment (or in a food processor, or by hand), work both chestnut and 00 flours, eggs, and a touch of water, for 3-5 minutes, then finish kneading by hand until you obtain a smooth dough.
- Wrap it with cling film and leave it to rest for 30 minutes at room temperature.
- Divide the dough into four parts. Leave the dough pieces you are not using wrapped in plastic or under a bowl.
- With the help of the stand mixer attachment, roll out each piece of dough starting from number 1 (widest thickness) to number 5 (or number 4 if you like a more rustic, thick texture), dusting the sheets with flour before each roll.
- Leave the sheets on a floured surface to dry a bit and lightly dust the surface with flour as you change attachment to cut the tagliatelle.
- At this point, pass one sheet at a time through the tagliatelle/fettuccine cutter attachment of the stand mixer (or pasta machine).
- Shape into a nest, dust with flour, and let dry a bit before cooking.
Mushroom sausage ragu:
- Wash/clean mushrooms, trim tougher stems of oyster mushrooms, and remove stems of shitake, then slice.
- In a large sauté pan drizzle in evo oil and drop in clove of garlic with the minced shallot carrot and celery. Season with a little salt and pepper. Sautee until shallot is translucent, about 3 minutes.
- Add in the tomato paste and blend in.
- Throw in sausage meat and break up with a wooden spoon. Cook for 3 minutes.
- Pour in white wine and let dissipate.
- Add in sliced mushrooms and bay leaf.
- Add 1 cup of water or broth, cover with a lid, and let simmer on low heat, stirring occasionally. Cook until mushrooms are plump and tender, about 20 minutes. Adjust seasoning needed.
- Put a pot of salted water on boil, drop in fresh tagliatelle and cook for 3-5 minutes (when still al dente). Scoop out with a spider and toss in the pan with the ragu.
- Ladle in a bit of the pasta water if needed and give it a good toss.
- Plate, sprinkle with freshly grated Parmigiano, and serve.
Enjoy!
Notes
You can use any type of fresh pasta, homemade or store-bought. If using store bought durum wheat semolina pasta, the cooking time of the pasta will be longer.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
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