Creamy Salsiccia & Black Trumpet Spaghetti
RecipeInspired by walks in fall picking mushrooms in the woods.
This dish is a masterclass in "earthy meets savory." The deep, smoky notes of the black trumpet mushrooms perfectly complement the anise-forward fennel salsiccia. By emulsifying a touch of heavy cream with starchy pasta water, we achieve that glossy, restaurant-quality coat without the sauce feeling heavy.
Ingredients
Servings: 2Main Components200g (7 oz) Spaghetti or Spaghettoni
250g (9 oz) Italian fennel sausage (salsiccia), casings removed
20g (0.7 oz) Dried black trumpet mushrooms (or 150g/5 oz fresh)
15ml (1 tbsp) Extra virgin olive oil
2 cloves Garlic, smashed
The Sauce120ml (1/2 cup) Heavy cream
60ml (1/4 cup) Dry white wine (Pinot Grigio or Vermentino)
40g (1.5 oz) Pecorino Romano, finely grated
Reserved pasta water (as needed)
Salt and black pepper to taste
Garnish4-5 sprigs Fresh thyme (leaves stripped)
Fresh oregano leaves (as pictured)
Instructions
If using dried mushrooms, soak in warm water for 20 minutes. Drain and pat dry.
Bring a large pot of salted water to a boil.
Heat olive oil in a large skillet over medium-high heat.
Add crumbled sausage and garlic cloves. Brown sausage for 5-7 minutes.
Remove and discard garlic cloves once golden.
Add black trumpet mushrooms to the skillet. Sauté for 3 minutes until tender.
Deglaze the pan with 60ml (1/4 cup) white wine. Scrape up browned bits.
Drop spaghetti into boiling water. Cook 2 minutes less than package instructions.
Pour 120ml (1/2 cup) heavy cream into the skillet. Simmer on low.
Transfer pasta directly to the skillet using tongs.
Add 120ml (1/2 cup) starchy pasta water to the sauce.
Stir in 40g (1.5 oz) Pecorino Romano. Toss vigorously to emulsify.
Season with salt and a generous amount of cracked black pepper.
Adjust consistency with more pasta water if the sauce is too thick.
Plate immediately. Garnish with fresh thyme and oregano leaves.
