Calamarata Pasta Stuffed with Longaniza Sausage and Mushrooms

1. Cook the pasta

   Boil the pasta in salted water until al dente. Drain and leave to cool slightly while preparing the remaining ingredients.

2. Prepare the mushrooms and sausage for the filling

   Finely chop the garlic, onion and portobello mushrooms. Remove the casing from the longaniza sausage and place the meat on a plate.

3. Make the filling

   Sauté the garlic and onion in a frying pan with a little olive oil. Once golden, add the mushrooms and cook for a few minutes. Remove some of the mixture and set it aside for the sauce. Add the sausage meat to the pan and cook over a medium heat, breaking it up with a spoon.

   Once browned, sprinkle in the flour, add a splash of milk and stir until the filling is creamy and well combined. Adjust the seasoning with salt and pepper and leave to rest.

4. Make the mushroom cream sauce

   Return the reserved mushroom mixture to the heat and flambé with the brandy. Once the alcohol has evaporated, pour in the meat stock and allow it to reduce. Add the cream, season with salt and pepper, and blend until smooth.

5. Stuff the pasta

   Arrange the calamarata pasta rings on a tray and use a small spoon to fill them with the sausage mixture.

6. Plate and serve

   Spoon the mushroom cream sauce onto the bottom of a plate, arrange as many stuffed pasta rings as you like on top and finish with a few fresh thyme flowers for an aromatic touch.

A recipe from Carne de Cerdo Rica y Sana, ready to enjoy.