Chocolate Tagliatelle with Mushrooms and Rosemary

Chocolate Tagliatelle with Mushrooms and Rosemary

30 Minutes for Prep and Cooking. Serves 2-3


  • 8 oz Dalla Terra Pasta Chocolate Tagliatelle

  • 2 tbsp Butter

  • 1/2 lb Cremini Mushrooms, sliced

  • 1/2 c Heavy Cream

  • Splash or two of White Wine

  • 1 tbsp Fresh Rosemary, chopped fine

  • Italian Sausage (optional)

  • Pecorino Romano (optional)

Cooking Directions:

  • Melt butter in medium sauce pan. Sauté mushrooms with salt and pepper to taste.

  • Add cream, wine, and rosemary. Cook, stirring constantly, until sauce is slightly thickened.

  • While cooking sauce, prepare Dalla Terra Chocolate Pasta with instructions on package.

  • Remove sauce from heat. Add cooked pasta and toss to combine. 

  • If desired, top with Italian Sausage (casing removed and sausage sautéed until crumbly) and grated Pecorino Romano.

Leave a comment