Here is a recipe that will pair very well with our Montecalvi Extra Virgin Olive Oil.  This recipe is really quick to prepare and perfect for a mid-week supper. Tuscan sausage is packed full of flavour but this dish works equally well without if you prefer to keep it plant-based.  (By the way, we buy all of our meat from Macelleria Oliviero di Fusi e Mancini, a wonderful butcher shop in the main piazza in Greve.  Say hello to Giacomo Fusi.)


Serves 4

500g      Rigatoni

2-3          Tuscan sausages

2              Cloves of garlic

450g       Mushrooms: chanterelle or black trumpet work particularly well.  Wipe clean and roughly chop.

30g         Breadcrumbs

Sage leaves

Montecalvi Extra Virgin Olive Oil 2021

Salt and pepper to taste

100g       Freshly grated parmesan and pecorino


Bring a large pan of salted water to the boil for the pasta.

Meanwhile, break the sausages out of their skins, crumble and sauté in a pan. Set aside.

In another pan, add a decent glug of Montecalvi Olive Oil and smashed garlic. Cook slowly until fragrant but not burnt.  Then add the mushrooms and sage with salt and pepper – cook for around 8-9 minutes.

When the pasta is ready, drain, retaining a cup of pasta water for the sauce.

Add a couple of spoons of pasta water to the mushrooms and combine.  Then add the pasta and sausage to the pan, toss and then add the grated parmesan and pecorino.

Top with breadcrumbs and a generous pour of olive oil and serve immediately.


All of our reds work well with this dish but, as it’s almost Christmas, we are serving VV 2015.