Perfect with cream and Norcia sausage, or with golden bacon and mushrooms, these Centoni linguine have porcini mushrooms directly in the pasta, for an earthy aroma that brings the forest to your table without you having to pick a single mushroom.
A handful of mushrooms that you rehydrate, and the kitchen smells like the forest after the rain: earthy, deep, a little sweet. Now imagine that aroma in the steam of your pot. These are Centoni porcini linguine.
The taste
First bite: earth and wood first, that mushroom taste that fills the mouth without ever shouting. Then the pasta takes its place, round and reassuring, and the cream coats it all like a warm coat. With Norcia sausage, it is the fat and salt that answer the forest floor, and each forkful closes in on itself, full. I close my eyes and I am in a mountain trattoria, on an autumn evening, the fire crackling in the fireplace, someone pouring red without asking. No one talks, everyone eats, and it is very good like that.
Porcini in the pasta itself
At Centoni, the mushroom does not arrive at the last minute. The porcini are incorporated into the pasta, with traditional durum wheat semolina. The taste is therefore in the linguine itself, not just in the sauce. Linguine is a long, slightly flat pasta, loved all over Italy, that wraps well and holds creamy sauces.
The house behind the package
Pastificio Centoni is located in Mottola, in Puglia, in southern Italy, a land of pasta and generous tables. According to the manufacturer's presentation, the house first made fresh pasta, then added a line of dried pasta.
How to serve them
The manufacturer recommends them with cream and Norcia sausage, or with a bacon and mushroom sauce. For the creamy version, brown the crumbled sausage, add the cream, let it thicken gently, then toss in the linguine. For the bacon version, sauté the bacon with the mushrooms until it smells wonderful.
Cooking: 8 to 11 minutes.
You don't buy these linguine to "make pasta".
You buy them for that dish that makes you look up from your plate, for the evening when you want a meal that truly warms you up, for the guest who asks "do you have any more?".
A moment of escape, anywhere in Canada
Outside, the first snowfall falls in Thunder Bay, the wind whistles in Saskatoon and the black ice shines in Sherbrooke. In your kitchen, the cream simmers, the sausage sizzles, and for a few minutes, it feels good somewhere in the Italian hills, at the time when you come home from the wood.
Good to know
Contains gluten.
Why our customers love them
🇮🇹 Made in Mottola, in Puglia, by Pastificio Centoni
🍄 Porcini mushrooms directly in the pasta, for an earthy taste that lingers in the mouth
🌾 Made with traditional durum wheat semolina
🥓 Designed for cream and Norcia sausage, or for bacon and mushrooms
🍝 Long and elegant linguine, that wraps well
⏱️ Ready in just 8 to 11 minutes
❤️ And above all: this autumn dish that warms you up from the first forkful
