Pasta with porcini mushrooms, chestnuts and sausage

Here is the recipe for pasta with porcini mushrooms, chestnuts and sausage to enjoy!

300 gr of Paesana Verzino AIA sausage

320 gr of pasta

300 gr of porcini mushrooms

50 gr of EVO oil

Parsley

white wine

salt

pepper

200 gr of chestnuts

1 clove of garlic

Description

If you have invited friends for dinner and want to surprise them with a recipe with an autumnal taste based on seasonal ingredients, why not try the pasta with porcini mushrooms, chestnuts and sausage? Easy and quick to prepare, the recipe for pasta with porcini mushrooms, chestnuts and sausage is perfect for a Sunday lunch, a romantic dinner or a last minute dinner full of taste! Enjoy it with a glass of beer or a glass of your favorite wine.

Here is the complete (and very easy) recipe for pasta with porcini mushrooms, chestnuts and sausage!

Luganega Paesana

Procedure

Pour the chestnuts into a pot full of water that you will cover with a lid and let cook for about half an hour.

Once cooked, drain the chestnuts and set them aside in a covered bowl to cool and then peel them.

Clean the mushrooms by removing the end of the stem and then slice them.

Cut the Paesana Verzino AIA sausage lengthwise and remove the casing and then crumble it.

In a non-stick pan, heat a drizzle of EVO oil with the clove of garlic.

Add the sausage and deglaze with the white wine. Let it cook for about ten minutes, add the mushrooms and add a pinch of salt and pepper, stirring occasionally.

Then also add the chestnuts and the chopped parsley. Cook the pasta in a pot with plenty of salted water and once ready, drain it and pour it into the pan with the mushrooms, the chestnuts and the sausage, stirring well.

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