A hearty and flavourful pasta recipe based on mushrooms foraged in the Italian woods
- 360 g penne pasta or tagliatelle
- 400 g mushrooms usually porcini, fresh or dried. I also included pioppini
- 300 g pork sausage meat removed from casing and chopped
- 1 onion peeled and finely chopped
- 1/2 glass white wine
- 400 g tomato passata I also included some cherry tomatoes which I washed and cut in half
- 30 g Parmesan cheese grated
- salt for pasta and to taste
- black pepper to taste
- 3-4 tbsp extra virgin olive oil
- 1 handful fresh parsley chopped
Put a large pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Heat the olive oil in a frying pan or skillet and add the finely chopped onion. Cook until translucent.
Add the chopped sausage meat and brown it for a few minutes.
Add the white wine, let the alcohol evaporate and then add the sliced mushrooms and most the chopped parsley.
Season with salt and pepper and when the sausage and mushrooms are well cooked, add the tomatoes/tomato passata. Simmer for 15-20 minutes
Meanwhile, cook the pasta al dente according to the instructions on the packet, drain the pasta and add it to the pan with the sauce.
Add the grated Parmesan and mix everything together in the pan.
Serve immediately with a sprinkling of chopped parsley and extra grated Parmesan as required.
You can also add peas to this recipe. Add them to the sauce 5 minutes before it is ready if they are frozen. If they are fresh add them with the tomato passata.
If you use dried porcini don't forget to soak them in some warm water for 20-30 minutes before making the sauce. Drain them well, but don't throw the water away. You can add it to the sauce for a more intense porcini flavour!