Tagliatelle with Marchigiana sauce
Leonardo Pellacani
Menù Ingredients
420 g. Tagliatelle Pasta
400 g. Italian Sausages
50 ml. White wine
2 Garlic Cloves
q.s. Pecorino Cheese, Grated
q.s. Fresh Thyme
q.s. Salt and Pepper
Serve 6
In a pot of boiling salted water cook the tagliatelle until al dente. In the meantime, crush the two garlic cloves and sauté them in a saucepan with a little oil and a sprig of thyme. Remove the garlic and thyme and brown the sausage over low heat, deglaze with the white wine. Add the mushrooms, the Diced Tomato Pulp, then reduce the sauce . Season with salt & pepper. Drain the tagliatelle, toss them together with the sauce and complete with a sprinkle of grated pecorino cheese. Serve hot.
Use Pasta and sausage with written Gluten Free.
