Description
This is a delicious autumn or winter warmer with pork sausage, porcini mushrooms, and heavy cream.
Yield
4 Servings
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Instructions
Extra virgin olive oil
Half an onion
1 lb strozzapreti
8 uncooked italian sausages
1oz of dried mushrooms
300 ml of heavy cream
Salt, Pepper
Soften the mushrooms in a bowl under warm water for 10 minutes, then squeeze and chop finely. Strain the mushroom soaking water.
Brown the chopped onion in a pan with a drizzle of oil.
Separate the sausage.
Add the sausage to the skillet and brown well.
Add the mushrooms to the skillet.
After a few moments, add the mushroom soaking water. Season with salt and pepper.
Let the sauce simmer, and when the liquid has reduced, add the cream, stir, and bring to a boil to reduce.
Cook the strozzapreti in boiling salted water, drain when al dente, and add to the sauce. Serve hot.