Serves four
Suggested pasta: Cavatelli, Stracci, Ziti, Rigatoni
Ingredients
· TWO LINKS ONTALIA RIESLING INFUSED SAUSAGE
· ONE HANDFULL CHOPPED ONION
· ONE HANDFULL DRY PORCINI
· TWO KING ERYNGII MUSHROOMS SLICED
· 11/2 CUP SLICED CREMINI MUSHROOMS
· A SPRIG OF THYME
· ½ GLASS WHITE WINE
· OLIVE OIL TO COAT THE PAN
· ¼ CUP GRATED AGED PECORINO AND OR PARMIGGIANO
Method
- Steep the dry porcini in a little cup of hot water to hydrate.
- In a large pan capable of accommodating the pasta, sauté the onions and the skinned sausage meat in olive oil.
- Add the chopped mushrooms mix.
- Sauté slowly, add white wine to keep moist.
- Strain the porcini water and add to ragu.
- Add a little fresh thyme.
- Simmer and reduce slowly
Drain the pasta (save some of the water) and add to the sauce. On low heath stir and add the grated cheese and some of the reserved water till a velvety broth is formed.
Notes
If you like to do a pretty presentation: sauté the thinly sliced King mushroom separately till golden. then decorate each plate a slice or two and a few curly shavings of Parmiggiano and cranked pepper.
Take the time when mixing the pasta with the sauce to reach a creamy texture. The starch content of the pasta water is enough to thicken the broth.
If you like the strong taste of the porcini then add the strained (usually sand is in it) water also.
Use any mushrooms available. Do not be afraid to substitute.
