Pasta with fennel sausage and porcini mushrooms

Ingredients for 4 servings:

• 300 g sausages with fennel
• 25 g dried porcini mushrooms, possibly also chanterelles
• 50 ml milk
• 50 ml water
• 3 tbsp olive oil
• ¼ leek(s) or spring onions
• 100 ml white wine or rosé
• 150 ml cream or cooking cream
• 2 tbsp, heaped rosemary needles or thyme leaves, fresh
• 2 tbsp truffle oil
• 500 g spaghetti or tagliatelle, fresh if preferred, then less
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Soak the mushrooms in a mixture of milk and water for at least 15 minutes. Peel the sausage and chop finely. Cut the leek into thin strips. Wash thoroughly under running water and shake dry. Fry the sausage in a pan with olive oil over medium heat. Halfway through, add 2 level tablespoons of finely chopped leek. When the flesh is lightly browned, squeeze out the water from the mushrooms, but do not discard the soaking liquid, and chop the mushrooms slightly smaller. Add the chopped rosemary and mushrooms to the pan and fry briefly. Deglaze with the wine and allow it to reduce considerably. Then pour in 2-3 tablespoons of the soaking liquid through a fine-mesh sieve lined with a coffee filter or kitchen towel. Pour in the cream, bring to a boil briefly, and allow to reduce slightly. Season with salt and pepper. Finally, without heat, mix in the truffle oil. At the same time, add the pasta, which has been cooked al dente according to the package instructions. Mix in about 3-4 tablespoons of the pasta water and let it stand briefly. If you like, you can add freshly grated Parmesan cheese. Note: We also like the truffle version, but it’s not necessary if you don’t have any at home. If you use dried rosemary and thyme, use less.