Ingredients
- 500 g tagliatelleÂ
- Olive oil
- 8 seasoned pork sausages, casings removedÂ
- 1 red onion, roughly chopped
- 3 garlic cloves, chopped
- 250 g Portabellini mushrooms, roughly torn
- 125 ml white wine
- 125 ml cream
- 100 g chard, stems removed, leaves chopped
- Salt
- PepperÂ
- Dried chilli flakes, to taste
- Parmesan shavings, to serve (optional)
Instructions
- Heat a glug of oil in a large pan and fry the sausage meat until golden. Add the onion, garlic, chilli flakes and mushrooms and fry until soft.Â
- In the meantime, cook pasta according to packet instructions. Drain and set aside.
- Add the wine and cream and let it simmer for 5 – 15 minutes to reduce the sauce to the desired thickness.
- Add the chard and cook for an additional 5 minutes.Â
- Season to taste, toss the paste through the sauce and serve with parmesan shavings.