I reckon something like a toulouse sausage. Non cured.
What's the recipe?
Pasta recipes from the north and south of Italy
Fettuccine with sausage, mushroom and green olive sauce
In this dish from the eastern town of
Ascoli Piceno, the sauce is used to dress homemade fettuccine, but fresh, shop-bought tagliatelle is a good substitute.
Classic Food of Northern Italy by Anna Del Conte (Pavilion)
Serves 4
Fresh fettuccine (or 300g dried egg tagliatelle)
20g dried porcini mushrooms
225g coarse-grained pure pork sausage – Italian or French
1 tbsp olive oil
60g unsalted butter
90g brown mushrooms, thinly sliced
Salt and black pepper
2 tbsp chopped parsley
1 tsp zest from an unwaxed lemon
1 garlic clove, very finely chopped
12-18 large green olives, pitted and cut into strips
2 tbsp extra-virgin olive oil
Advertisement
1 If you are making your own pasta, do this first. Cover the porcini with boiling water and leave to soak for about an hour. Drain, rinse under cold water and dry them. Chop them coarsely and set aside.
2 Cut the sausage into thin rounds and put in a frying pan (skillet) with the oil. Fry for 10 minutes, stirring frequently.
3 Meanwhile, in another frying pan large enough to hold the cooked pasta later, sauté the mushrooms and the porcini in the butter for 5 minutes over a lively heat. Season with salt and pepper and stir in the parsley, lemon rind and garlic. Cook for 1-2 minutes and then add the sausage. Turn the heat down and continue cooking for a further 5 minutes, stirring frequently.
4 Add the olives and cook for 1 minute. Taste and check the seasoning. Meanwhile, cook the fettuccine in plenty of salted boiling water.
5 Drain the pasta, but reserve a cupful of the pasta water. Turn the pasta into the large frying pan and pour over the extra virgin olive oil and about 2 tbsp of the pasta water. Cook for 1 minute, tossing constantly and lifting the strands up high so that they are all glistening.
6 Serve immediately from the pan.
