Un’idea per il week-end: Cavatelli al ragù bianco autunnale di salsiccia e funghi

Mi ero appena abituata all’idea dell’autunno, alle foglie gialle, rosse e marroni che cadono dagli alberi, alla prima sciarpina, a tirar fuori collant e stivali e … taaaaac, torna il bel tempo.

Via la canottiera che aveva fatto la sua timida comparsa, via il pigiamone-one-one (naaa, quello no, che casa mia è fredda e poi mi ammalo), via giubbotto di pelle appena inaugurato e torno a godermi un po’ di sole e di “caldo”.

Però ormai mi ero talmente affezionata all’idea di un ragù autunnale, bianco, di sola salsiccia, con qualche fungo secco a dare gusto e profumo, che non ho proprio saputo resistere e così, bello o brutto il tempo, me lo sono preparato (e pappato).

Spero che piaccia anche a voi, e che possa essere una buona idea per un piatto non troppo elaborato e gustoso da proporre nel fine settimana.

Cavatelli ragout blog

Cavatelli al ragù bianco di salsiccia e funghi

Di Pubblicata:

  • Resa: 4 Persone servite
  • Preparazione: 10 minuti
  • Cottura: 1 ora 20 minuti
  • Pronta In: 1 ora 30 minuti



  1. In una padella o un tegame dai bordi bassi fate scaldare un po' di olio EVO, quindi fate soffriggere carota, cipolla e sedano tritati fino a doratura.
  2. Aggiungete la salsiccia tolta dal budello e sbriciolata con le mani, quindi fate rosolare, mescolando frequentemente e spezzettando ulteriormente la salsiccia con il cucchiaio di legno.
  3. Salate, pepate e aggiungete il rosmarino, quindi, una volta evaporata l'acqua formatasi dalla carne, sfumate con il vino bianco.
  4. Continuate la cottura per altri 10 minuti, quindi aggiungete i funghi, precedentemente ammollati nell'acqua, strizzati e tritati grossolanamente, tenendo da parte l'acqua dei funghi. Togliete il rametto di rosmarino.
  5. Continuate la cottura per altri 30-40 minuti, aggiungendo se necessario qualche cucchiaio di acqua dei funghi. Spegnete quando la salsiccia è ben cotta e il sugo ben legato.
  6. Cuocete la pasta in abbondante acqua salata e scolatela ancora al dente. Conditela con abbondante ragù e con una generosa spolverata di Parmigiano Reggiano grattugiato.

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67 pensieri su “Un’idea per il week-end: Cavatelli al ragù bianco autunnale di salsiccia e funghi

  1. Finalmente ce la faccio a passare da qui come si deve e a lasciarti un commento…perché informata lo sono (che FB sia benedetto per queste cose!). Questo ragù non posso che approvarlo, anzi, fossi in te, avrei acceso l’aria condizionata per godermelo come si deve! Buon we Giulia!

  2. Giuly pensa che qui a Roma in molti hanno trascorso il fine settimana in spiaggia! io sono influenzata quindi sono stata a casa… ma rigorosamente in canotta e infradito.. Eppure, nonostante il tempo sia particolarmente generoso in questi giorni, la sera un bel piatto caldo e avvolgente, lo mangio volentierissimo… quanto dev’essere buono questo ragù con l’aggiunta di funghi… da leccarsi i baffi:) un abbraccio mia cara:**

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