Pasta with Porcini and Sausages

Oct 23
3 min read

Updated: Oct 24

## Savor the Rich Flavors of Pasta with Porcini and Sausages

Pasta with Porcini and Sausages

A wonderful Mediterranean Italian pasta meal with fresh sausages combined with porcini mushrooms. You won't need a lot of ingredients for this dish, and I assume you have the rest of the spices and wine at home. The dish is very tasty and juicy in an incredible tomato sauce. The preparation is simple and does not require much effort. Follow the recipe.

Pasta-with-Porcini-and-Sausages — **Pasta with Porcini and Sausages**

Ingredients: simple, total time: 60 min., 2-3 servings

220 g penne pasta or / pasta senza glutine

For Sausages:

2-3 Tbsp Olive oil EVO/ or to taste
1 small golden onion/ finely chopped
2 fresh sausages/ mashed
7 cherry tomatoes/ chopped
1 full Tbsp tomato concentrate
150 ml dry white wine

For Porcini Mushrooms:

2 big cloves of garlic/ minced
20 g butter
40 g dry Porcini/ soaked in warm
water - chopped + liquid-divided
pinch of salt
black pepper to taste
2 Tbsp Tbsp fresh parsley/ finely chopped
2 Tbsp grated Pecorino Romano/ or to taste

Preparation:

Soak the dry Porcine in 400 ml warm water — let them stand for about 20 minutes. Do not throw away the liquid, we require it for later.
Wash the cherry tomatoes — clean them of impurities then cut them in half, put them aside.
Take the sausages — cut the skin, take it out along with the casings and crumble it with your fingers or fork, set aside.
In a big pan pour olive oil, add chopped onion — simmer until soften, add sausages, add pinch of salt and black pepper to taste.
Simmer about 10–15 minutes, covered, to low to moderate heat.
When the sausages are well cooked and softened, pour the white wine — let the alcohol evaporate for about 3–5 minutes. Then add the chopped tomatoes, cook about 7–10 minutes, covered, stir occasionally.
When the tomatoes have softened, add the 100 ml tomato concentrate and liquid from the mushrooms, stir — reduce the heat. (Make sure you do this procedure at the same time as the Porcine mushrooms, so it will be done faster!)
In a same time, heat the little oil in another pan on a low-moderate heat, add chopped Porcine and 170 ml their liquid, let it simmer about 10–15 minutes, with occasionally stirring.
Now place a pot for cooking pasta. Do not add salt because the Pecorino cheese already has that saltiness. As soon as it boils, cook according to the instructions. Strain and set aside
When the liquid has almost evaporated and mushrooms softened add minced garlic, and butter, stir for a few seconds until fragrant.
Add the chopped parsley, pinch of salt, and black pepper to taste. Stir well about a minute, turn off the heat.
Now pour Porcine mushrooms to the sausages — mix the ingredients, add a rest of liquid of the mushrooms — reduce heat and cover.
Let it simmer another 10 minutes.
Put the finished and strained pasta in a pan with the sausages, add little olive oil and 2 spoon of grated pecorino cheese, mix it all well, for about a minute. Turn off the heat.
Serve warm with more grated pecorino cheese or Parmesan cheese.

Buon appetito!

NOTE:

Instead of cherry tomatoes, you can replace it with tomato paste or tomato peeled, about 200 ml plus a little water.
Be careful when adding salt because the Pecorino cheese is already salty, my advice is to add a pinch of salt to the sausages as well as to the mushrooms.
Any whole wheat and gluten-free pasta goes well with this dish.
You can also combine the dish with other darker mushrooms, but Porcine are my favorite because they give an amazing taste and smell!