Tagliatelle con Salsicce e Porcini

Ingredients:

Italian sausages or good-quality pork sausages400g

Olive oil6 tablespoons

Leek, washed and finely chopped1

Fresh rosemary leaves, finely chopped2 tablespoons

Dried porcini mushrooms, soaked in warm water 15 mins & drained30g

Dry white wine100ml

Double cream150ml

Fresh egg tagliatelle500g

Saltto taste

Black pepperto taste

Preparation Time:

35 minutes

Method:

Remove skins from sausages and crumble into a bowl. Heat oil in a pan, fry sausage meat and leek for 5 minutes. Add rosemary and soaked porcini, season, cook 2 minutes. Pour in wine, cook 1 minute. Add cream, mix, cook 1 minute, set aside. Cook tagliatelle until al dente, drain, return to pan. Toss with cream sauce for 30 seconds. Serve immediately.