Ingredients for 4 persons:

  • 250 gr of Fettuccine Filotea
  • 150 gr of sausage
  • 100 gr of mixed mushrooms
  • 400 gr of tomato sauce
  • ½ cup of white wine
  • one small shallot
  • a tbsp of extra virgin olive oil
  • 100 gr of  Mozzarella di Bufala
  • salt to taste
  • pepper or chili
Taste egg fettuccine


In a wide pan, over low heat, heat up the extra virgin olive oil with the finely chopped shallot.
Meanwhile, wash and cut into cubes the mushrooms, then peel and shells the sausage.

Add the mushrooms, let cook, add the sausage and cook for about three minutes. When everything is well colored, fades with wine.

After a few minutes, add the tomato sauce, pepper or chili to taste . Close with a lid and lowered the flame. Continue cooking the sauce for at least twenty minutes.

Half cooked add salt to taste. Cook the Fettuccine Filotea in plenty of boiling salted water, drain the egg pasta and toss it in the pan with the sauce.

Add the diced mozzarella, stir  over low heat for a minute or two, serve and enjoy!

Buon Appetito!

Ringraziamo Katia Biunda, foodblogger barese di Cucinare insieme a te, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.