Maccheroni with Porcini mushrooms and sausage
Ingredients for 4 servings
- 350 g of Maccheroni pasta
- 350 g of sausage
- 1 onion
- 30 g of “Funghi porcini secchi Inaudi” (dried Porcini mushrooms)
- Grated “Grana Padano” cheese (parmesan)
- Olive oil
- Salt and pepper
- 1 glass of white wine
Preparation
Wash the died mushrooms carefully. Put them into a bowl filled with warm water and soak them for approximately 10 minutes. Change the water (refill the bowl with clean, warm water) and soak the dried mushrooms for other 10 minutes.
Cut the onion and brown it in a pan with oil for a few minutes, then add the sausage (previously peeled and cut) and let it cook. Add the mushrooms and the water in which they were soaked. Add the wine, salt and pepper and let simmer. Cook the sauce until it reaches a thick texture.
Boil the Maccheroni in abundant salt water, drain and dress them with the sauce. If desired, add some grated parmesan on top.
