Pasta alla boscaiola my way

Ingredients

• 150 g Penne rigate
• 250 g Sausage
• 90 g Dried porcini mushrooms (Rehydrate; reserve and strain the soaking water to use if necessary.)
• 200 ml Cooking cream
• 1 cucchiaio Tomato paste
• Mushroom soaking water (Use some if necessary to loosen the sauce during cooking.)
• Pasta cooking water (Add a few ladlefuls to emulsify the pasta with the sauce.)

Steps

1. 1

   Soak the dried porcini mushrooms. Once rehydrated, drain them and strain the soaking water, reserving it for cooking.

2. 2

   Brown the sausage in a pan until deeply golden.

3. 3

   Add the rehydrated mushrooms to the sausage. Add the cream and cook for about 10 minutes; if the sauce dries out or more liquid is needed, loosen it with some of the strained mushroom soaking water.

4. 4

   Cook the penne in boiling water until done; reserve a few ladlefuls of the cooking water before draining.

5. 5

   Once the sauce is cooked, add the tomato paste and mix well.

6. 6

   Add the pasta to the sauce and pour in a few ladlefuls of the cooking water. Toss to emulsify and achieve a creamy consistency.

7. 7

   Plate and serve.

Notes

The description indicates adding the cream during cooking and combining it before serving; the transcript specifies 10 minutes of cooking for the sauce and adding the pasta with cooking water. The soaking time and pasta cooking time are not specified. The quantity of 150 g of pasta appears to correspond to one serving.

Nutrition per serving

• main course
• pasta
• Italian
• creamy
• with sausage
• with mushrooms
• quick