Best 7 Sausage Stroganoff Tagliatelle Recipes

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Sausage stroganoff tagliatelle is a delicious and hearty dish that is perfect for a family meal. The combination of sausage, mushrooms, and creamy sauce is sure to please everyone at the table. This dish is also relatively easy to make, so it's perfect for a busy weeknight meal. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love.

Check out the recipes below so you can choose the best recipe for yourself!

SPEEDY SAUSAGE STROGANOFF TAGLIATELLE



Speedy sausage stroganoff tagliatelle image

Make our budget-friendly quick sausage stroganoff tagliatelle for a simple family dinner. This filling bowl takes just five minutes to prepare

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 10

20g unsalted butter
olive oil, for drizzling
6 pork sausages
350g chestnut mushrooms, sliced
1 tsp sweet smoked paprika
300ml soured cream
½ tbsp wholegrain mustard
150ml beef stock
400g dried tagliatelle
small bunch parsley, chopped

Steps:

  • Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
  • Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.

Nutrition Facts : Calories 826 calories, Fat 42 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium

EASY SAUSAGE STROGANOFF



Easy Sausage Stroganoff image

This recipe calls for sausage instead of beef, making it an enticing economical meal. My family loves this dish served with salad and oven-fresh rolls.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
1-1/4 cups chicken broth, divided
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup sour cream
2 tablespoons minced fresh parsley, optional
Hot cooked noodles

Steps:

  • In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms; cook for 1 minute. Add 1 cup broth, Worcestershire sauce and pepper; cover and simmer for 5 minutes or until heated through., In a small bowl, combine remaining broth and flour; stir until smooth. Gradually stir into skillet. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sour cream. Stir until heated through (do not boil). Add parsley if desired. Serve with noodles.

Nutrition Facts : Calories 415 calories, Fat 31g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 832mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.

TAGLIATELLE WITH DUCK RAGù



Tagliatelle with Duck Ragù image

Provided by Franco Luise

Categories     Duck     Pasta     Tomato     Braise     Dinner     Red Wine     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 teaspoon olive oil
1 (1-pound) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin
1/2 medium onion, chopped
1 garlic clove, smashed
1 teaspoon chopped rosemary
1/2 cup dry red wine
2 cups rich chicken stock or reduced-sodium chicken broth
1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1/2 pound dried egg tagliatelle or egg fettuccine

Steps:

  • Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
  • Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
  • Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
  • Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
  • Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
  • Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
  • While sauce reduces, finely chop duck with skin.
  • Return chopped duck to sauce and season with salt and pepper.
  • Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.

SAUSAGE STROGANOFF



Sausage Stroganoff image

The addition of smoked sausage gives a unique and tasty twist to regular stroganoff. It's speedy, too.-Teresa Niesen, Rapid City, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 package (12 ounces) medium egg noodles
1 pound fully cooked smoked sausage, cut into 1/2-inch pieces
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 tablespoons butter, melted

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage until heated through; drain. Remove with a slotted spoon and keep warm. Combine the soup, sour cream, cheese, seasoned salt and pepper; set aside. , Add butter to skillet. Drain noodles and stir into skillet. Add soup mixture and sausage; toss to coat. Heat through.

Nutrition Facts : Calories 622 calories, Fat 37g fat (17g saturated fat), Cholesterol 147mg cholesterol, Sodium 1441mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.

TAGLIATELLE CON SALSICCIA (TAGLIATELLE WITH SAUSAGE)



Tagliatelle con Salsiccia (Tagliatelle with Sausage) image

Traditional Italian dish. Garnish with grated Parmigiano cheese.

Provided by rivera.abdo

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
5 ounces fresh porcini mushrooms
½ onion, chopped
1 clove garlic, chopped
1 pinch dried parsley
1 pound ground Italian sausage
1 cup white wine
¾ cup vegetable broth
1 cup heavy whipping cream
salt and ground black pepper to taste
1 (12 ounce) package tagliatelle pasta
2 ½ tablespoons grated Parmigiano cheese
2 tablespoons chopped toasted almonds, or to taste

Steps:

  • Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
  • Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
  • Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.

Nutrition Facts : Calories 942.8 calories, Carbohydrate 73.5 g, Cholesterol 144.1 mg, Fat 54.4 g, Fiber 4.2 g, Protein 31.1 g, SaturatedFat 25.9 g, Sodium 1192.2 mg, Sugar 6.2 g

SAUSAGE STROGANOFF



Sausage Stroganoff image

This easy classic is based on the usual beef stroganoff, but is made more flavorful using sausage.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 7

1 pound Bob Evans® Original Recipe Sausage Roll
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup beef broth
1 (2.5 ounce) can sliced mushrooms, drained
1 teaspoon Worcestershire sauce
½ cup sour cream
8 ounces noodles, prepared according to package directions

Steps:

  • In large skillet over medium heat, crumble and cook sausage until browned. Stir in soup, broth, mushrooms and Worcestershire sauce. Bring to a boil and remove from heat. Stir in sour cream. Serve over hot noodles.

Nutrition Facts : Calories 716.3 calories, Carbohydrate 47.5 g, Cholesterol 120.5 mg, Fat 43.6 g, Fiber 2.3 g, Protein 23.6 g, SaturatedFat 17.7 g, Sodium 1738.5 mg, Sugar 2.7 g

SAUSAGE STROGANOFF WITHOUT MUSHROOMS



Sausage Stroganoff Without Mushrooms image

I found this recipe in a TOH "Country Pork" cookbook,it was sent into them by Barbara Berkow from Northbrook, Illinois.Since I don't like mushrooms those were left out.I haven't tried this yet,just wanted to put it here for safe keeping :) Any flavor of sausage should work just fine with this.The amount of sour cream that you use is up to you. Submitted to "ZAAR" on March 6th,2009.

Provided by Chef shapeweaver

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb bulk pork sausage
1 medium onion, chopped
1 1/4 cups chicken broth, divided
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper (to taste)
1/4 cup all-purpose flour
1 cup sour cream
2 tablespoons minced parsley (optional)
hot cooked noodles

Steps:

  • In a large skillet over medium heat,add sausage and onion,cook until meat is no longer pick and onion is tender.
  • Add 1 cup broth,worcestershire sauce,and pepper.
  • Cover and simmer for 5 minutes.
  • Stir together remaining broth, and flour, until smooth.
  • Stir into skillet, and bring to a boil and stir for 2 minutes.
  • Reduce heat and add sour cream.
  • Stir until heated through, DO NOT BOIL.
  • Add parsley if using.
  • Serve over cooked noodles.

Nutrition Facts : Calories 502.9, Fat 35.4, SaturatedFat 15.5, Cholesterol 136.4, Sodium 405, Carbohydrate 11.4, Fiber 0.7, Sugar 3.9, Protein 33

Tips:

  • Use high-quality sausage. The better the sausage, the better the stroganoff will be. Look for a sausage that is made with fresh, flavorful meat and spices.
  • Don't overcrowd the pan. If you add too much sausage to the pan at once, it will not brown properly. Cook the sausage in batches if necessary.
  • Cook the sausage until it is browned all over. This will help to develop the flavor of the sausage and prevent it from becoming dry.
  • Use a good quality beef broth. The beef broth is an important part of the stroganoff sauce, so make sure to use a broth that is flavorful and has a rich beefy taste.
  • Don't overcook the stroganoff. The stroganoff should be cooked just until the sauce is thickened and the sausage is heated through. Overcooking will make the sausage tough and the sauce will become watery.

Conclusion:

Sausage stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a hearty and flavorful dish that is sure to please everyone at the table. Serve sausage stroganoff over egg noodles, mashed potatoes, or rice.

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