Melt butter in a large skillet over medium heat. Add porcini mushrooms, onion, garlic, and parsley; cook and stir until golden brown, 5 to 8 minutes. Add sausage; cook and stir until browned, about 2 minutes.
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Pour white wine into the skillet and simmer, scraping up the browned bits off the bottom of the skillet, until most of the wine evaporates, about 3 minutes. Pour in vegetable broth; cook and stir until sauce reduces, about 5 minutes. Stir in heavy cream, salt, and pepper.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle, bring back to a boil, and cook until tender yet firm to the bite, about 8 minutes.
Drain tagliatelle and stir into the sauce in the skillet. Stir in Parmigiano cheese. Divide tagliatelle among 4 serving plates and garnish with toasted almonds.
Substitute fettuccine for the tagliatelle if desired.
697.7 calories; 17.44 g protein; 70.46 g carbohydrates; 4.12 g dietary-fiber; 5.58 g sugars; 34.97 g fat; 19.16 g saturated-fat; 103.52 mg cholesterol; 1281.48 IU vitamin-a-iu; 8.24 mg niacin-equivalents; 0.25 mg vitamin-b6; 1.92 mg vitamin-c; 181.92 mcg folate; 129.46 mg calcium; 3.45 mg iron; 70.62 mg magnesium; 496.49 mg potassium; 332.23 mg sodium; 0.11 mg thiamin; 314.76 calories-from-fat; 39 percent-of-calories-from-carbs; 44 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 24 percent-of-calories-from-sat-fat