A rustic Italian classic meets fresh green pasta in this comforting yet elegant plate: sliced cotechino laid over tagliatelle verde, sautéed mushrooms, sweet cherry tomatoes and vibrant fresh basil. Simple ingredients, bold character, pure Italy.
What Is Cotechino?
Cotechino is a traditional Italian fresh pork sausage originating from Modena in Emilia-Romagna. Unlike dry cured sausages, cotechino is raw and must be slowly simmered before serving.
It is made from pork meat and rind (cotica — which gives the sausage its name), seasoned with salt, pepper and warm spices. The rind melts during cooking, creating a soft, rich, almost creamy texture inside the sausage.
Traditionally, cotechino is served on New Year’s Eve in Italy with lentils, symbolising prosperity and good fortune. But beyond tradition, it is a deeply satisfying, gelatinous and flavourful sausage that pairs beautifully with pasta and earthy vegetables.
The Dish
In this version, the richness of cotechino is balanced with:
– Tagliatelle verde (spinach pasta)
– Golden sautéed mushrooms
– Sweet, lightly blistered cherry tomatoes
– Fresh basil leaves for brightness
– A drizzle of good olive oil
The green pasta adds colour and freshness, while mushrooms echo the earthy depth of the sausage. Cherry tomatoes bring acidity and sweetness, cutting through the richness. Fresh basil lifts everything at the end.
Feel free to add grated Parmigiano
Why It Works
The soft, almost melting texture of cotechino contrasts beautifully with al dente tagliatelle. The umami from mushrooms reinforces the pork’s depth, while tomatoes and basil provide freshness and balance.
It’s a dish that feels traditional yet modern — comforting but not heavy.
Perfect with a glass of Lambrusco or a structured Sangiovese.
More Italian inspirations?
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