Pasta is the perfect weeknight dish.

This week, we selected Marco Giacosa’s “Straw Hay” Pasta, to dish up, partly because of its charming name. And indeed, the pasta does look like hay…delicious hay.

This tagliatelle is delicate, with a silky smooth texture and slight undertones of spinach that blend seamlessly into most sauces you could pair it with. This week, we chose to add sausage and mushroom slices from the farmer’s market. It only took us about 15 minutes to prepare, and enjoyed with the Plani Arche Montefalco Rosso, it was a successful weekday dinner!

Process:

•·      Heat pot of salted water to boil

•·      Cut sausages into thin circular pieces and slice mushrooms

•·      Place sausages in pan on medium-high heat and cook until browned

•·      Remove sausage and add 1 tablespoon of olive oil into pan, add mushrooms and cook until browned

•·      Once water is boiling, add Marco Giacosa’s “Straw Hay” Pasta, and cook for about 6 minutes (or until tender). Because of the high quality of the pasta, it will cook significantly faster than most grocery store brands, so keep your eye on the pot!

•·      Strain pasta and mix in with tomato sauce or just high quality olive oil, as you prefer

•·      Top with warm sausages and mushrooms, pour yourself a glass of Montefalco Rosso, and enjoy!

Gather all your materials over at Emporio, and then toss on the apron to make this delicious weeknight meal, from our table to yours.

–Via Umbria

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For more recipes from Via Umbria and friends, visit our Pinterest page.