Careme

Instructions

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1. 1.

   Wipe 12 ounces white button mushrooms clean, trim their stems, and slice 1/4 inch thick. Peel and mince 2 garlic cloves. Leave 4 of the 8 sage leaves whole and thinly slice the other 4. Finely grate 1 ounce Parmesan. Remove any casings from 8 ounces mild Italian sausage.

2. 2.

   Melt 2 tablespoons unsalted butter in a wide skillet over medium heat. Add the 4 whole sage leaves and cook for 30–60 seconds, until crisp. Transfer the leaves to a small plate, leaving the butter in the skillet.

3. 3.

   Add the sliced mushrooms to the skillet. Cook over medium-high heat for 12–15 minutes, stirring occasionally, until their moisture evaporates and they become deeply golden. Season with 1/2 teaspoon fine sea salt, then transfer the mushrooms to a bowl.

4. 4.

   Add the sausage to the skillet without additional salt. Cook over medium heat for 8–10 minutes, breaking it into bite-size crumbles, until browned and its largest pieces reach 160°F. Spoon off excess rendered fat, leaving about 1 tablespoon in the skillet.

5. 5.

   While the sausage cooks, bring 2 quarts water to a boil in a pot. Stir in 2 tablespoons fine sea salt.

6. 6.

   Reduce the skillet heat to medium-low. Add the minced garlic and sliced sage to the sausage and stir for 1 minute. Return the browned mushrooms, then add 1/2 cup heavy cream and 1/4 teaspoon freshly ground black pepper. Simmer gently for 4–5 minutes, scraping up the browned bits, until slightly thickened.

7. 7.

   Meanwhile, add the tagliatelle to the boiling water and cook according to the package timing, stopping 1 minute before al dente. Before draining, reserve 1 cup pasta water.

8. 8.

   Transfer the drained tagliatelle to the skillet with 1/4 cup reserved pasta water. Toss over low heat for 1–2 minutes, until just tender and coated. Remove from the heat and gradually toss in the grated Parmesan. Add more reserved pasta water, 1 tablespoon at a time, only as needed for a silky sauce.

9. 9.

   Divide the pasta between two warm shallow bowls, arranging the mushrooms and sausage over the ribbons. Top each bowl with 2 crisp sage leaves and serve immediately.

Want more detail? See the temperature guide.