Tagliatelle with Spring Onions and Sausage

Here’s a simple and flavorful recipe for preparing tagliatelle with spring onions and sausage.

Ingredients

• 320 g fresh or dried tagliatelle
• 4 spring onions, cleaned and finely sliced
• 400 g pork sausage, preferably fresh
• 100 ml white wine
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Grated cheese (pecorino or parmesan), for serving
• (Optional) Fresh chopped parsley, for garnish

Preparation

1. If using sausage in casing, remove the casing and crumble the meat.
2. In a large skillet, heat the extra virgin olive oil and add the sliced spring onions. Sauté over medium heat until they become translucent.
3. Add the crumbled sausage to the skillet with the spring onions and cook over high heat, stirring often to brown the meat evenly.
4. Deglaze with the white wine and let it cook until the wine has evaporated. Lower the heat and continue cooking for about 10 minutes, adjusting salt and pepper to your taste.
5. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle according to the package instructions, being careful to keep them al dente.
6. Drain the tagliatelle and add them directly to the skillet with the spring onion and sausage sauce. Mix well over medium heat for a few minutes so that the pasta absorbs the flavor of the sauce well.
7. Serve the tagliatelle hot with a sprinkle of grated cheese and, if you like, some chopped parsley leaves for a touch of freshness.

Trivia

Tagliatelle are a type of pasta typical of northern Italy, particularly the Emilia-Romagna region. They are known for their ability to hold sauces well thanks to their surface and porosity. Pairing tagliatelle with a rustic sauce like that of sausage and spring onions results in a dish rich in strong and genuine flavors, typical of Italian home cooking.