Pennoni with mushrooms, sausage and crumbled tarallo
Procedure
- 400g Garofalo Pennoni Pasta
- 300 g champignon mushrooms
- 250 g Pork sausage
- 200 ml cooking cream
- 100 g grated Parmesan cheese
- Neapolitan Tarallo with Almonds
- 0.5 glass of white wine (13% vol)
- Oil
- Sale
- Baby
- Parsley
- 1 clove garlic
- Pour the oil, parsley stalk, and garlic clove into a pan, cook for just 1 minute over medium heat, then add the mushrooms and cook for about 1 minute.
- Pour the oil, parsley stalk, and garlic clove into a pan, cook for just 1 minute over medium heat, then add the mushrooms and cook for about 1 minute.
- Pour the oil, parsley stalk, and garlic clove into a pan, cook for just 1 minute over medium heat, then add the mushrooms and cook for about 1 minute.
- Pour the oil, parsley stalk, and garlic clove into a pan, cook for just 1 minute over medium heat, then add the mushrooms and cook for about 1 minute.
Pour the oil, parsley stalk, and garlic clove into a pan, cook for just 1 minute over medium heat, then add the mushrooms and cook for about 5 minutes.
Then add the crumbled sausage, cook for 4/5 minutes and then deglaze with the white wine, let the alcohol evaporate and cook for another 5 minutes, finally add the cooking cream.
Cook the Pennoni in boiling water, then pour them into the pan, mix everything well, adding the Parmesan cheese and chopped parsley once the heat is off.
Plate and garnish with some Neapolitan tarallo crumbled on the plate.
The chef recommends:
You can also make this recipe without the cream by doubling the amount of cheese and adding more of the cooking water to stir. The result will be just as creamy and delicious.
