A creamy Italian
dish with a slight
bit of heat
Creamy Italian Sausage Tagliatelle Ingredients:
Serves: 2 People
Preparation Time: 10 minutes
Cooking Time: 15 minutes
- 250g Hodgins Sausage Meat
- 250g Hodgins Sausage Meat
- 2 tbsp. olive oil
- 1 white onion
- 3 garlic cloves
- ½ tsp. red chilli flakes
- 4-5 white mushrooms
- 100g peas
- 200ml heavy cream
- 50g parmesan cheese
- Salt & black pepper
Directions:
- In a large pot of boiling salted water add the tagliatelle to the pot and cook.
- In a large frying pan on medium heat add the olive oil and fry the chopped up Hodgins sausage meat to cook for 2-3 minutes. Add in the finely diced onion, garlic and mushrooms to the pan and fry for 2-3 minutes until softened. Season with some chilli flakes, salt and black pepper. Turn the heat down and pour the cream into the pan and stir through.
- When the pasta is al dente (90% cooked) pull them from the pot of water and drop into the creamy pan. Bring 2-3 tbsp. of the starch water with the pasta into the pan and toss. Add the frozen peas, grated parmesan cheese and toss the pasta in the creamy sausage meat sauce for a final 2-3 minutes.
- Serve Creamy Italian Sausage Tagliatelle with some freshly grated parmesan and a crack of black pepper.
