- 340g pasta (short shape)
- 200g fresh Italian style pure pork sausages
- 50g bacon in one slice, diced
- 300g fresh porcini mushrooms
- 1 white onion, chopped finely
- 1 clove of garlic, lightly crushed
- 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
Clean the porcini mushrooms, cutting the roots from the stems and scaping away any earth on the stems or caps. Peel the caps and cut into thin slices. Skin the sausages and crumble them with your fingers.
Heat the extra virgin olive oil gently in a non-stick deep saucepan. 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 the white wine, increase the heat and let it evaporate for a couple of minutes.
Cut the canned whole peeled tomatoes lengthwise and then into fillets and add them to the saucepan with all their juice. Season with freshly-ground pink salt and green pepper, mix and simmer for 20 minutes, stirring often and taking care that the sauce doesn’t dry out.
In the meantime, bring plenty of water to boil in a large saucepan, salt and add the pasta of your choice. Cook the pasta al dente, drain and add to the sauce in the pan. Mix well over a high heat to make sure the sauce coats the pasta completely.
Take off the heat, sprinkle with the chopped parsley and grated parmesan and serve in individual portions.