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Gino D'Acampo's Tagliatelle with Sausage, Rosemary and Porcini
Ingredients
  • 400g Italian sausages or good quality pork sausages
  • 6 tablespoons olive oil
  • 1 leek, washed & finely chopped
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 50g dried porcini mushrooms, soaked in warm water for 15 minutes, drained
  • 100ml dry white wine
  • 150ml double cream
  • 500g fresh egg tagliatelle
  • Salt and freshly ground black pepper
Steps
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