Time
60 minutes
Serves
4
Difficulty
Easy
Ingredients
350g pasta (short shape)
200g fresh Italian style pork sausages
50g bacon in one slice
300g fresh porcini mushrooms
1 white onion
1 clove of garlic
2 tbsp extra virgin olive oil
1 glass dry white wine
1 tbsp chopped parsley
4 tbsp grated parmesan
400g canned whole peeled tomatoes
a pinch of pink salt
a pinch of green pepper
Method
Clean the mushrooms cut the roots from the stems, and scrape away any earth on the stems or caps. Peel the caps and cut them into thin slices.
Skin the sausages and crumble them with your fingers. Peel the onion and chop it finely.
Dice the bacon. Peel the garlic clove and crush it lightly.
Put extra virgin olive oil in a deep non-stick saucepan and heat it slightly. Add the chopped onion and let it soften for a minute, then add the bacon and crumbled sausage and brown for 3 minutes.
Add the sliced mushrooms, mix well and let them sauté gently for 5 minutes. Then add white wine, increase the heat and let it evaporate for a couple of minutes.
Slice the tomatoes lengthwise into fillets and add them to the saucepan with their juice.
Season with freshly ground salt and green pepper, mix and simmer for 20 minutes, stirring often and making sure that the sauce doesn’t dry out.
In the meantime, cook the pasta till al dente in plenty of boiling salted water. Drain and add to the saucepan. Mix well over high heat to make sure the sauce coats the pasta completely.
Take off the heat, and drizzle with the chopped parsley and grated parmesan. Mix and divide the pasta with mushroom and sausage sauce into individual portions.
Serve piping hot.
