CAVATELLI WITH SAUSAGE AND CHANTERELLE MUSHROOMS

CAVATELLI WITH SAUSAGE AND CHANTERELLE MUSHROOMS image

Yield 4 servings

Number Of Ingredients 9

Previous Next

360 g cavatelli pasta
300 g chanterelle mushrooms
1 clove of garlic
60 g olives (taggiasche)
250 g cherry tomatoes
1 rosemary twig
1 shallot
50 ml white wine
salt, pepper, extra virgin olive oil

Steps:

Blanch the tomatoes for a few seconds in boiling water, take them out and cool in cold water, then peel, remove seeds and dice. Sauté the finely chopped shallot, garlic and rosemary leaves in a deep skillet. Add the crumbled sausage meat and cook stirring until the meat's pink. 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). Sauté everything together, then add the wine and let it evaporate. Add the tomatoes and the olives (stoned if desired, I left them whole) and cook on medium low heat for about 20 minutes. 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.