Ingredients
For 4 persons-
Fettuccine
400 g -
Porcini mushrooms
300 g, cleaned -
Pork sausage
100 g -
Tomato puree
-
Onion
1/2 -
Parsley
1 sprig, chopped -
Mint
1 sprig -
Salt
q.s. -
Chilli pepper
q.s.
Preparation
Brown the onion with a drizzle of oil in a pan.
Add the Porcini mushrooms and sauté them over a lively flame for 3 minutes.
Add the tomato puree, parsley and mint leaves.
Season with salt and chilli pepper.
In the meantime, boil the tagliatelle in a generous quantity of salted water and brown the crumbled sausage separately with some oil.
Drain the fettuccine 'al dente' and sauté with the sausage and add the mushroom sauce.
Cook thoroughly until creamy and serve hot.