For 4 people
1 Packet of Pappardelle Bertagni
4 Nice Italian style pork sausages
1 Carrot peeled and chopped into small cubes
1 Celery stick cut in small cubes
1 Small onion chopped
1/2 Glass of white wine
1/2 Cup of dried porcini mushrooms soaked with 1/2 cup of hot water
1/2 Cup of roughly chopped fresh parsley
Few sprigs of thyme
1/2 Tin of cubed Italian peeled tomato
Grated Parmigiano Reggiano
1/4 Cup of extra-virgin olive oil
- In a large pan fry the vegetables with extra-virgin olive oil and the garlic. Take the sausages meat out of their cases and add into the pan. Fry them off to break the meat into a crumbling texture. Cook the meat until nice and brown then add the wine and let it evaporate.
- Add the porcini roughly chopped and the water that they were soaking with. Add the thyme and the tomato previously drained from their juice. Season with salt and pepper and let the sauce cook. Reduce for 8/10 minutes at a low heat.
- Cook the pappardelle in plenty of salted water for 3 minutes. Drain and toss them into the pan with the sauce. Mix the sauce and the pappardelle — add the chopped parsley.
- Serve them with a drizzle of extra-virgin olive oil and a sprinkle of Parmigiano Reggiano