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Italian Sausage & Porcini Ragu with Tagliatelle

Italian Sausage & Porcini Ragu with Tagliatelle

Recipe by Julie Le Clerc.

Italian Sausage & Porcini Ragu with Tagliatelle

Serves 6 

20g Gigante porcini    
2 Tbsp extra virgin olive oil (EVO)    
1 large onion, finely diced
2 cloves of garlic, chopped
300g Salumeria Sicilian fennel sausages , casings removed
1 cup Tezza Valpolicella red wine      
530g jar Sabato organic cherry tomatoes    
Sea salt and freshly ground black pepper
250g Girolomoni tagliatelle


Place porcini in a small bowl, pour over ½ cup boiling water and set aside to rehydrate for 20 minutes. Once softened, drain the porcini and thickly slice, reserving the soaking liquid.

Heat oil in a large saucepan. Add the onion and cook over a medium heat, stirring regularly, for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add sausages, breaking them up with a wooden spoon, and cook for 3-4 minutes until browned.

Add the wine and simmer for 5 minutes or until reduced by half. Add the cherry tomatoes with the juice, sliced porcini and soaking liquid. Season with salt and pepper and simmer over low heat for 20-25 minutes until the sauce is reduced and thick. Check and adjust seasoning, as necessary.

Meanwhile, bring a large pot of salted water to the boil. Add tagliatelle and cook over medium heat for 4 minutes. Drain pasta and add to the pan of sauce. Toss well to combine and serve immediately.

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  • Gigante Porcini

    Gigante Porcini

    These extra-large rich and creamy porcini mushrooms are hand selected in Cremona, Italy. Their deep, nutty flavour is intensified by drying. To reconstitute dried mushrooms, soak in hot (not boiling) water for 15-20 minutes. Strain the liquid and put aside to freeze for porcini stock or add to the dish for extra flavour.

    Perfect in braises, soups and sauces such as a rich porcini mushroom pasta sauce or great in a paella.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in 50g packet and 100g packet.

    Learn More
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  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil

    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

    Also available in a 750ml bottle or 3 litre tin. 

    Learn More
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  • Girolomoni Tagliatelle

    Girolomoni Tagliatelle

    Organic artisan pasta made with semi-whole durum wheat semolina. Bronze extruded to create a rough surface that holds sauce. Perfect for creating a simple nutritious meal that does not compromise on taste.

    Try with Callipo tuna, capers, lemon and extra virgin olive oil.

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