Instructions
Step 1: Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Reserve 1/2 cup of the pasta water, then drain.
Step 2: In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove and set aside.
Step 3: In the same skillet, add the mushrooms and cook until golden and tender, about 5–6 minutes. Stir in the garlic and cook for 1 more minute.
Step 4: Deglaze the pan with white wine (if using), scraping up any browned bits. Let it simmer for 2–3 minutes until slightly reduced.
Step 5: Reduce heat to low. Add the cooked sausage back to the pan, then pour in the heavy cream and stir until warmed through.
Step 6: Stir in the grated cheese and cooked pasta. Toss everything together, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency.
Step 7: Season with salt and pepper to taste. Garnish with chopped parsley and serve immediately.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk to restore creaminess. Not recommended for freezing due to the dairy content.
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