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Ingredients
- 1 lb. sausage (454 g)
- 1 lb. mixed mushrooms (454 g) sliced
- 28 oz peeled tomatoes (800 g)
- 4 tbsp extra virgin olive oil
- 2 large shallots or 1 medium onion
- 2 garlic cloves chopped
- 1/4 tsp hot chili flakes
- 6-8 Dried porcini mushrooms (5g)
- 1/2 cup white wine (120 ml)
- 1 lb. favorite pasta long or short cut (454 g)
- Fresh cracked black pepper
- Salt
Instructions
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Lots of grated cheese either Parmigiano Reggiano or Pecorino Romano.
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Wipe clean mushrooms with a wet paper towel. Remove excess soil from the stem. Slice and set aside.
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Using a food processor pulverize the porcini mushrooms and set aside.
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In a large skillet add oil and chopped shallots. Sauté gently until golden and add garlic.
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Higher the heat and add sausage. Sauté until cooked. Add the porcini mushrooms.
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Stir and add wine, once evaporated add the sliced mushrooms.
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Keep stirring and give it time because the mushrooms will release a little water and it needs to evaporate.
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Add just a ladle of the tomatoes and let it fry for a few minutes. Now add the rest. Salt and pepper and let it cook about 30 minutes or until the oil comes on top.
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Bring to a boil a large pot filled with water. Add salt and pasta. Cook under al dente. Drain and add to sauté pan.
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Mix and serve immediately with lots of grated cheese.
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Remember “La Pasta non aspetta a nessuno” Buon Appetito!
