Our Tortiglioni with Abruzzi Sausage & Porcini Mushroom is a hearty dish that captures the essence of Abruzzo’s rustic cuisine. The homemade sausage mix, infused with fennel, garlic, rosemary, and a touch of orange zest, provides a savory depth, while the earthy porcini mushrooms add a rich, umami flavor.
Tortiglioni with Abruzzi Sausage & Porcini Mushroom
Serves 4
Abruzzi Sausage Mix:
- 400g 20% fat pork mince
- 1 tsp fennel seeds
- 1 garlic clove, finely chopped
- ½ tsp chilli flakes
- 1 tsp orange zest
- 1 tsp chopped rosemary
- 1 tsp chopped sage
- 1 tsp salt
- 1 tbsp white wine
Ingredients:
- 2 tbsp olive oil
- 500g tortiglioni or rigatoni pasta
- 400ml chicken or pork stock
- 1 carrot, finely chopped
- ½ stick celery, finely chopped
- 1 glass white wine
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 10g dried porcini mushrooms, soaked in 150ml hot water for 10 minutes
- 150ml double cream
- Salt – to taste
- Pecorino Romano – to grate
Method
- Prepare the Sausage Mix:
Combine all the sausage mix ingredients and mix thoroughly.
- Soak the Porcini:
Soak the porcini mushrooms in 150ml of hot water for 10 minutes, then finely chop the mushrooms and reserve the soaking water.
- Cook the Sauce:
Heat olive oil in a pan and fry the onion, garlic, celery, and carrot until translucent. Add the sausage meat and fry until well browned. Add the stock, white wine, cream, chopped porcini, and reserved porcini water. Simmer with the lid off on low heat for 30 minutes. Season with salt to taste.
- Cook the Pasta:
Bring 2 liters of water to a rolling boil and add 2 tsp of salt. Cook the pasta until al dente. While the pasta is boiling, heat the sauce in a large frying pan with 2 tbsp of pasta water and bring to a simmer. Once cooked, transfer the pasta to the frying pan and toss with the sauce.
- Serve:
Divide the pasta between 4 plates and finish with freshly grated Pecorino Romano.
