Orecchiette with salsiccia, mushrooms and pomodori

Ingredients for 4 servings:

• 500g orecchiette
• 400 g sausage
• 400 g mushrooms
• 150 ml dry white wine
• 80 g Parmesan, freshly grated or Grana Padano
• 1 small onion(s)
• 3 sprigs of thyme
• 7 tomatoes, dried
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pasta with Italian sausage, mushrooms and dried tomatoes

Cook the pasta al dente in plenty of salted water according to the package instructions. Grate the Parmesan cheese if necessary. Finely dice the tomatoes and onion and slice the mushrooms. Heat olive oil in a large pan. Add 2 sprigs of thyme, the onion, and the tomatoes, and sauté for about 1 minute. Add the torn sausage and cook for a few minutes, stirring, until the sausage is lightly browned. Increase the heat to high and deglaze with the white wine, then simmer for about 1 minute. Add the mushrooms and the last sprig of thyme to the pan and reduce the heat. Cover the pan and simmer for about 10 minutes. If the sauce has become too thick, thin it with a little of the pasta water. Remove the thyme sprigs and add the pasta directly from the pot to the sauce, stirring to combine. Sprinkle with Parmesan when serving.