Serves 4 Generously
2 Ounces Dried Porcini Mushrooms
2 Tablespoons XVOO
1 Pound Italian Sausage, Casings Removed and Meat Crumbled
2 Pounds Fresh Wild Mushrooms, Coarsely Chopped
3 Large Shallots, Thinly Sliced
1½ Cups Porcini Mushroom Liquid
3 Cups Heavy Cream
1 Pound Papperadelle Bronze Dye Cut (I Like Flora Brand)
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
Parmigiano Reggiano and Chopped Italian Parsley for Garnish
Place the dried mushrooms in a small saucepan and cover with water. Bring the mushrooms to a boil and simmer for 10 minutes until reconstituted and soft. Drain mushrooms with a mesh strainer reserving the liquid. Rinse the mushrooms to remove any sand. Coarsely chop the dried mushrooms and set aside. Strain the mushroom liquid through a double layer of cheesecloth or a single layer of paper towel. Set aside.
In a large saute pan add the XVOO and heat on medium high. Once heated add the Italian sausage and saute until cooked through and browned. Remove the sausage from pan onto a paper towel to drain leaving the oil in the pan. Discard all but 3 tablespoons of the oil.
Once the sausage is removed add the wild mushrooms and the shallots and saute until the mushrooms are nicely browned and the shallots have softened. Add the chopped porcini mushrooms.
Deglaze the pan with the mushroom liquid and reduce slightly. Add the cream and bring to a boil. Add the salt and pepper. Reduce the heat to medium and simmer until thickened. Add the sausage and bring back to a simmer. Cook for a few minutes.
In the meantime, while the sauce is simmering, cook the pasta. This will take only a few minutes. Once the pasta is cooked to al dente, drain the pasta and toss with the sauce. Let the pasta cook in the sauce for a minute or two.
Serve the pasta immediately in individual pasta bowls and garnish with grated Parmigiano Reggiano and a sprinkle of chopped parsley.
