Cavatelli With Sausage And Chanterelle Mushrooms – a delicious recipe with cavatelli pasta, chanterelle mushrooms, clove of garlic, olives, cherry tomatoes, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Blanch the tomatoes for a few seconds in boiling water, take them out and cool in cold water, then peel, remove seeds and dice.
2
Saute the finely chopped shallot, garlic and rosemary leaves in a deep skillet.
3
Add the crumbled sausage meat and cook stirring until the meat's pink.
4
Add the carefully cleaned chanterelle mushrooms (if they're very dirty, rinse them under running water) and sliced lenghtwise (that way they'll keep well the shape in cooking). Saute everything together, then add the wine and let it evaporate.
5
Add the tomatoes and the olives (stoned if desired, I left them whole) and cook on medium low heat for about 20 minutes.
6
In the meantime cook the pasta in boiling salted water. Drain it when cooked al dente and mix with the mushroom and sause sauce, stir well and serve.
396
kcal
Calories
3
g
Fat
77
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 360 g cavatelli pasta, 300 g chanterelle mushrooms, 1 clove of garlic, 60 g olives (taggiasche), and more.
Yes, Cavatelli With Sausage And Chanterelle Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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