Fettuccini WITH PUMPKIN SAUCE, PORCINI MUSHROOMS AND SAUSAGE
INGREDIENTS
- 1 pack Fettuccini Giovanni Rana
- 1 clove garlic, chopped
- 400 g porcini mushrooms wiped, cleaned, trimmed and sliced
- 300 g Italian sausage, crumbled
- 250 g pumpkin puree
- 4 sage leaves
- extra virgin olive oil
- Salt and freshly ground pepper to taste
METHOD
Heat the olive oil in a very large skillet over medium-high heat. Add the mushrooms; season them generously with salt, pepper, and cook, making sure not to move around too much, until the mushrooms release their water, 5-6 minutes. Remove the mushrooms and set aside in a plate.
In the same skillet heat the oil, add the garlic and cook 1 minute. Add the sausage and sauté for 4-5 minutes until crispy and golden. Add the reserved mushrooms to the sausage, toss gently, cover and keep warm.
Bring a large pot of salted water to a boil. Heat gently the pumpkin puree and season with oil, salt and pepper to taste. Cook the Fettuccine according to package instructions and drain, reserving a little of the pasta cooking water. Transfer the Fettuccine to the pan.
Loosen the pumpkin puree with a little of the pasta cooking water if needed and spread it on the plates. Divide Fettuccine among plates and serve.
In the same skillet heat the oil, add the garlic and cook 1 minute. Add the sausage and sauté for 4-5 minutes until crispy and golden. Add the reserved mushrooms to the sausage, toss gently, cover and keep warm.
Bring a large pot of salted water to a boil. Heat gently the pumpkin puree and season with oil, salt and pepper to taste. Cook the Fettuccine according to package instructions and drain, reserving a little of the pasta cooking water. Transfer the Fettuccine to the pan.
Loosen the pumpkin puree with a little of the pasta cooking water if needed and spread it on the plates. Divide Fettuccine among plates and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Fettuccini Giovanni Rana
- 1 clove garlic, chopped
- 400 g porcini mushrooms wiped, cleaned, trimmed and sliced
- 300 g Italian sausage, crumbled
- 250 g pumpkin puree
- 4 sage leaves
- - extra virgin olive oil
- - Salt and freshly ground pepper to taste
METHOD
Heat the olive oil in a very large skillet over medium-high heat. Add the mushrooms; season them generously with salt, pepper, and cook, making sure not to move around too much, until the mushrooms release their water, 5-6 minutes. Remove the mushrooms and set aside in a plate.
In the same skillet heat the oil, add the garlic and cook 1 minute. Add the sausage and sauté for 4-5 minutes until crispy and golden. Add the reserved mushrooms to the sausage, toss gently, cover and keep warm.
Bring a large pot of salted water to a boil. Heat gently the pumpkin puree and season with oil, salt and pepper to taste. Cook the Fettuccine according to package instructions and drain, reserving a little of the pasta cooking water. Transfer the Fettuccine to the pan.
Loosen the pumpkin puree with a little of the pasta cooking water if needed and spread it on the plates. Divide Fettuccine among plates and serve.
In the same skillet heat the oil, add the garlic and cook 1 minute. Add the sausage and sauté for 4-5 minutes until crispy and golden. Add the reserved mushrooms to the sausage, toss gently, cover and keep warm.
Bring a large pot of salted water to a boil. Heat gently the pumpkin puree and season with oil, salt and pepper to taste. Cook the Fettuccine according to package instructions and drain, reserving a little of the pasta cooking water. Transfer the Fettuccine to the pan.
Loosen the pumpkin puree with a little of the pasta cooking water if needed and spread it on the plates. Divide Fettuccine among plates and serve.
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