Fettuccine with porcini mushrooms and sausage is the perfect autumn dish. This dish is perfect for those days when you’re cosied up in your plaid and jumpers, wondering why summer ended so quickly. The woody scent of porcini mushrooms and the sharp touch of sausage combine to create a real explosion of flavours, like a warm hug (without being too overbearing). It’s perfect for those dinners with friends where everyone tries to be the chef, or for a lazy evening in front of the TV while you dream of lighting the fireplace (but you know it won’t happen). And of course, don’t forget the glass of red wine: Settesoli, because we are classy people.
In a large saucepan, fry the onion in a little oil until lightly browned.
Add the chopped porcini mushrooms and fry over a high heat for about 3 minutes.
Add the tomato puree, finely chopped fresh parsley and a few mint leaves.
Season to taste with salt and a pinch of chilli pepper.
Meanwhile, bring a large quantity of salted water to the boil and cook the fettuccine.
In a separate frying pan, brown the crumbled sausage in a little extra virgin olive oil.
When cooked, drain the fettuccine and put them directly into the frying pan with the sausage.
Add the porcini sauce and cook over a high heat.
Stir well so that the pasta absorbs all the flavours and serve hot.
A ruby red blend: Collection Nerello Cappuccio Pinot Noir, with its enveloping structure, enhances the rustic and autumnal flavours of the dish for a harmonious taste experience.
Collezione Nerello Cappuccio Pinot Noir has a deep and fascinating soul. It knows how to…
