Linguine with Meatballs and Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g sausaes, not scalded
- 3 tablespoon oil
- 1 onion (s), finely diced
- 1 clove garlic
- 400 g mushrooms, cut into leaves
- 2 tablespoon flour
- 200 ml white wine, dry
- 200 ml cream
- some salt and pepper
- 250 g cocktail tomatoes
- 400 g pasta (linuine)
- Salt water
- some basil for garnish
Print Recipe
Pin Recipe Instructions
- Press the sausage meat out of the skin in small pieces, form balls and fry in a large pan with oil until golden brown. Take the meatballs out of the pan and keep them warm.
- Now fry the onion cubes, the garlic and the mushrooms in the pan until the vegetable liquid has evaporated. Dust with 2 tablespoons of flour. Then deglaze with the white wine. Reduce until the wine has almost completely evaporated. Then add the cream and simmer gently for a few minutes until the sauce is nice and creamy. Season to taste with salt and pepper.
- In the meantime, cook the linguine al dente in salted water and cut the cocktail tomatoes in half. When the noodles are ready, fold them with the cocktail tomatoes and meatballs into the sauce. Arrange the noodles on pasta plates and garnish with a basil leaf.
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