Recipe

A famous Umbrian pasta dish made with mezze maniche, Italian sausage, mushrooms, Parmigiano-Reggiano, and a creamy sauce. This version uses beef or chicken sausage as an alternative to traditional pork sausage.

Ingredients (Serves 4)

• 400g mezze maniche pasta
• 350g beef or chicken Italian sausage, casing removed
• 250g cremini or porcini mushrooms, sliced
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 200ml heavy cream
• 80g freshly grated Parmigiano-Reggiano
• ½ cup reserved pasta water
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

Instructions

1. Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the mezze maniche until al dente.
• Reserve ½ cup of the pasta water, then drain.

2. Cook the sausage

• Heat the olive oil in a large skillet over medium heat.
• Add the sausage and cook until browned, breaking it into small pieces.
• Add the onion and cook until softened.
• Stir in the garlic and cook for 30 seconds.

3. Add the mushrooms

• Add the sliced mushrooms and cook for 5–7 minutes until golden and tender.

4. Prepare the sauce

• Pour in the heavy cream and simmer gently for 2–3 minutes.
• Stir in the Parmigiano-Reggiano until melted and smooth.
• Add a splash of reserved pasta water to create a silky consistency.

5. Combine

• Add the cooked pasta to the skillet.
• Toss well until every piece is coated in the creamy mushroom sauce.
• Sprinkle with fresh parsley.

6. Serve

• Divide into warm bowls.
• Garnish with extra Parmigiano-Reggiano, black pepper, and chopped parsley.

Chef’s Tip 🇮🇹

For a richer flavor, use a mix of porcini and cremini mushrooms. The ridged shape of mezze maniche holds the creamy sauce beautifully, making every bite full of flavor.

Final result: A rich, creamy Umbrian-inspired pasta with savory sausage, earthy mushrooms, and a velvety Parmesan sauce—perfect for a comforting Italian dinner. 🍄🧀🍝