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Pasta with sausage & porcini mushrooms

Method

  • Soak the porcinis in warm water for 20-30 mins. Then drain well, chop and reserve the liquid.
  • Remove the skins from the sausages and roll the meat into smallish balls.
  • Heat a layer of oil in a large heavy-bottomed pan and fry the sausage balls until golden all over. Then add the cream with the chopped porcinis, about ¼ cup of the strained soaking liquid, the garlic, salt and pepper. Stir well, turn the heat down and cook for about 10 mins until the meatballs are cooked and the sauce is thick and fragrant. Taste for seasoning.
  • At the same time, cook the pasta in plenty of salted, boiling water until al dente.
  • Combine the cheeses, eggs and extra egg yolks with 2 tbsp chopped parsley.
  • When the pasta is ready, drain and toss with the cheese mixture and meatball sauce until well combined.
  • Serve in individual flat soup bowls with a sprinkling of parsley on top and good crusty bread on the side.

Ingredients

  • 10 gm dried porcini mushrooms
  • 200 gm pork & fennel sausages
  • olive oil
  • ½ cup cream
  • 1-2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 400 gm pappardelle (or any other pasta)
  • 300 gm freshly grated pecorino
  • 30 gm freshly grated parmesan
  • 2 large eggs + 2 yolks
  • 3-4 tbsp chopped Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm