Penne Boscaiola with Sausage, Porcini and Cream

What you need

• 350 g (12 oz) penne
• 250 g (9 oz) fresh pork sausage, casings removed
• 300 g (10 oz) cremini mushrooms, sliced
• 15 g (1/2 oz) dried porcini mushrooms
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml (scant 1/2 cup) dry white wine
• 150 ml (2/3 cup) heavy cream
• 40 g (1 1/2 oz) parmesan, finely grated, plus extra for serving
• 2 tbsp fresh parsley, chopped
• salt, for the pasta water and seasoning
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Cover the dried porcini with 200 ml (3/4 cup) hot water and soak for 20 min.

2. 2

   Lift out the porcini, squeeze them dry and chop finely. Pour the soaking liquid through a fine sieve to remove sediment, and keep it.

3. 3

   Bring a large pot of water to a boil and salt it well.

4. 4

   Heat the olive oil in a large deep pan over medium-high heat. Crumble in the sausage and fry, breaking it up, until browned and cooked through with no pink left, 6-8 min.

5. 5

   Move the sausage to a plate and leave the fat in the pan.

6. 6

   Add the cremini to the pan and cook, stirring rarely, until deeply browned, 6-8 min.

7. 7

   Stir in the shallot, garlic and chopped porcini, and cook for 2 min.

8. 8

   Add the tomato paste and stir for 1 min, then pour in the wine. Scrape up the browned bits and simmer until the wine has almost gone, 3 min.

9. 9

   Add 100 ml (scant 1/2 cup) of the porcini liquid, the cream and the sausage. Simmer gently until the sauce coats a spoon, about 8 min.

10. 10

    Meanwhile, cook the penne until 1 min short of al dente. Scoop out a mug of the pasta water, then drain.

11. 11

    Add the penne to the sauce with half of the parmesan. Toss over medium heat for 1-2 min, adding splashes of pasta water until the sauce clings.

12. 12

    Season with pepper and salt. Serve topped with the parsley, the remaining parmesan and more pepper.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.