Pasta funghi, salsiccia e panna

L’orsetta Polly consiglia

La pasta funghi, salsiccia e panna è un classico primo piatto per le stagioni più fredde. Solo leggendo il nome ci immaginiamo un ricco condimento di ingredienti genuini che vengono catturati dalla pasta fresca. Assaggiandola ritroviamo il sapore corposo della salsiccia, il profumo di bosco dei funghi e l’eleganza cremosa della panna. Per renderla davvero sublime ho scelto di usare la pasta fresca che arricchisce ulteriormente il piatto.

Portata in tavola fumante e cremosa, ha ricevuto i complimenti di tutti i commensali che non hanno saputo resistere a fare il bis. E’ un piatto di pasta molto semplice e veloce, anche per pranzi improvvisi, ma eccezionalmente golosa.

Baci Georgiana

Procedimento di preparazione

  • togliere la pelle dalle salsicce e rosolarle in una padella dai bordi alti. Durante la cottura sgranarle con la forchetta
  • una volta cotte toglierle e metterle da parte. Nella stessa padella usata per le salsicce cuocere i funghi misti insieme a 2 spicchi d’aglio. (Io usato i funghi freschi)
  • condire con sale e pepe
  • continuare la cottura finché i funghi non sono pronti

  • aggiungere la salsiccia, precedentemente cotta, nella padella con i funghi e far insaporire il tutto per alcuni minuti
  • versare anche la panna da cucina e spegnere il fuoco
  • nel frattempo cuocere la pasta in abbondate acqua salata
  • scolarla al dente e conservare un pochino d’acqua di cottura per mantecare

  • aggiungere la pasta nella padella con il condimento e mantecare aggiungendo acqua di cottura
  • servire e mangiare calda e fumante

 L’orsetta Polly vi augura buon appetito! 🙂

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