Penne with wild mushrooms

Ingredients for 4 servings:

• 4 tbsp extra virgin olive oil
• 3 medium-sized onions, finely chopped
• 500 g mushrooms (wild mushrooms), mixed
• 400 g sausage (Mettwurst)
• 1 pinch of salt
• 1 pinch(s) pepper, black
• 150 g Parmesan, freshly grated
• 500 g Penne Rigate No. 72

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Penne with forest fingers

Brush the mixed wild mushrooms dry and cut into small pieces. Chop the onions very finely. Press the sausage casings out of the sausage and crumble them. Heat the olive oil in a high-sided pan and glaze the finely chopped onions. Add the mushroom pieces and sauté. Then add the crumbled sausage and cook. Season with salt and black pepper. In a high pot, add the water for the penne and bring to a boil. Cook the penne until al dente and drain. Then toss the penne in the pan with the sauce and serve on plates. Sprinkle with Parmesan cheese, if desired.