Pasta with Porcini Mushrooms and Sausage

To prepare pasta with porcini mushrooms and sausage, first remove the casing from the sausage and break it into pieces with your hands 1. Clean and chop the shallot 2. Add the shallot to a pan with a drizzle of oil 3.

Sauté the shallot for 5-6 minutes, then add the sausage 4 and brown it for a couple of minutes 5. Deglaze with white wine 6 and let it evaporate completely.

At this point, add the tomatoes, which you have previously crushed 7, mix well 8 and cook for about 20 minutes on low heat, covered 9.

Meanwhile, clean the porcini mushrooms: remove the base of the stem and gently brush away any soil residues 10, then slice them thinly 11. In a pan, heat a drizzle of oil with a clove of garlic, then add the mushrooms 12.

Season with salt and pepper 13 and cook on high heat for about 10 minutes. When ready 14, add the mushrooms to the sausage sauce 15.

Stir well and season the sauce with chopped rosemary 16. Cook the tagliatelle in salted boiling water 17, then drain them into the pan with the sauce 18.

Toss the pasta, adding a couple of ladles of cooking water 19 and a drizzle of oil 20. Plate and serve your pasta with porcini mushrooms and sausage immediately 21!