Cavatoni with sausage, mushrooms and walnuts
Procedure
Ingredients · Servings 2
- 180 g Cavatoni
- 150 g Sausage
- 1 clove garlic
- Shallot
- 0.75 sage leaf
- Chili peppers
- 150 g mushrooms
- Oil
- 2 tablespoons Bechamel sauce or cream
- Nights
- White wine (13% vol)
- Sale
Method · 20 min
- In a pan, sauté the garlic, shallot, chili pepper, and sage in a little oil. Add the chopped sausage and mushrooms and simmer with a little...
- In a pan, sauté the garlic, shallot, chili pepper, and sage in a little oil. Add the chopped sausage and mushrooms and simmer with a little...
- In a pan, sauté the garlic, shallot, chili pepper, and sage in a little oil. Add the chopped sausage and mushrooms and simmer with a little...
- In a pan, sauté the garlic, shallot, chili pepper, and sage in a little oil. Add the chopped sausage and mushrooms and simmer with a little...
- In a pan, sauté the garlic, shallot, chili pepper, and sage in a little oil. Add the chopped sausage and mushrooms and simmer with a little...
- In a pan, sauté the garlic, shallot, chili pepper, and sage in a little oil. Add the chopped sausage and mushrooms and simmer with a little...
Fry the garlic, shallot, chili pepper and sage in a pan in a little oil.
The mushrooms and blend with a little white wine.
Add the walnuts to the sausage and mushroom sauce and season with salt.
Once the pasta is cooked, drain it and add it to the sauce. Add the béchamel and mix well. Serve and garnish with a few fresh sage leaves.
