400 g (14 1/4 oz) fresh tagliatelle
8 tbsp Italian olive oil
1 medium onion, finely sliced
4 Italian sausages, chopped
2 handfuls chestnut mushrooms, sliced
1 medium red chilli
1 handful pine kernels
100 g (3 1/2 oz) pecorino cheese, freshly grated
salt and freshly ground black pepper to taste
8 tbsp Italian olive oil
1 medium onion, finely sliced
4 Italian sausages, chopped
2 handfuls chestnut mushrooms, sliced
1 medium red chilli
1 handful pine kernels
100 g (3 1/2 oz) pecorino cheese, freshly grated
salt and freshly ground black pepper to taste
method
1. Cook the pasta in salted boiling water until al dente.
2. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden.
3. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes.
4. Drain the pasta, add to the sauce and mix well.
5. Serve immediately with some freshly grated pecorino on top.
2. In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden.
3. Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes.
4. Drain the pasta, add to the sauce and mix well.
5. Serve immediately with some freshly grated pecorino on top.
serving amount
serves 4
rate this recipe
7.7
out of 10
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