Episode 2 features our Brand Leader, Brett cooking a Gino D’Acampo special. The sausage and porcini mushroom pasta has been cooked using the features found in our Off-Road Extreme model. With a twin burner hob on the inside, a triple burner slide out home on the outside along with a fridge, microwave and ample worktop space – The Off-Road OPUS brings total versatility to the campsite kitchen!
Gino D’Acompo’s Sausage, Porcini and Rosemary Tagliatelle in the Off-Road OPUS Camper.
INGREDIENTS
400g Italian sausages or good quality pork sausages
6 tablespoons olive oil
1 leek, washed & finely chopped
2 tablespoons fresh rosemary leaves, finely chopped
50g dried porcini mushrooms, soaked in warm water for 15 minutes, drained
100ml dry white wine
150ml double cream
500g fresh egg tagliatelle
Salt and freshly ground black pepper
Method
1. Remove the skins from the sausages and place the meat mixture in a bowl
2. Heat the oil in a large frying pan over a low heat and fry the sausage meat and the leek for 5 minutes, stirring occasionally with a wooden spoon to crumble the meat
3. Add in the rosemary and mushrooms, season with salt and pepper and continue to cook for 2 minutes
4. Pour in the wine and cook for a further minute to allow the alcohol to evaporate
5. Pour in the cream, mix everything together and cook for 1 minute. Set aside.
6. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Use tongs to add the cooked pasta to the sauce.
7. Toss everything together for 30 seconds to allow the flavours to combine
8 Serve immediately