TAGLIATELLE CON SALSICCIA, FUNGHI & POMODORO

Tagliatelle con Salsiccia, Funghi & Pomodoro image

Number Of Ingredients 9

Previous Next

16 ounces Tagliatelle
1 ounce Dried porcini mushrooms, soaked in 2 cups warm water fro 20 minutes
3 tablespoons Olive Oil
2 tablespoons Unsalted butter
6 ounces Sweet Italian sausage, casings removed, finely chopped
4 cups Canned Italian tomatoes, strained to remove seeds
1/3 cup Heavy cream
2 tablespoons Parsley, chopped
1 cup Parmigiano, grated

Steps:

Strain mushrooms and reserve soaking water. Rinse well under cold water and chop roughly, Line a strainer with paper towels and strain soaking water into a bowl. Set aside.
In a large skillet, heat oil and butter over high heat. When butter foams, add sausage and cook, stirring, until sausage loses raw color, 3 to 4 minutes.
Add mushrooms and 1 cup reserved soaking liquid. Cook, stirring, until liquid is reduced by half, about 2 minutes.
Add tomatoes, season with salt and pepper. Cook, uncovered, over medium heat for 8 to 10 minutes.
Stir in cream and parsley.
While sauce is cooking, cook pasta.
Drain pasta and add to sauce in skillet. Add 1/3 cup of the parmigiano. Mix over low heat. Serve with remaining cheese.