Recipe Rigatoni with Sausage, Mushrooms, and Wild Fennel Tomato Sauce
A refined gratin with delicate flavors.
Ingredients for 4 people
- 300g Brown mushrooms
- 4 Chipolata or Toulouse sausages
- 10g Dried porcini mushrooms*
- 320g Rigatoni*
- 370ml Barbuscia Wild Fennel Tomato Sauce*
- Extra-virgin olive oil*
- 2 cloves of garlic
- 1 onion
- ½ glass of white wine
- ¼ bunch of fresh parsley
- Riserva del Mare fine salt*
- Riserva del Mare coarse salt*
- Optional: grated Parmesan*
* Products available at MO Tra Mozzarelle & Olive
- Soak the dried porcini mushrooms in warm water to rehydrate them.
- Peel the garlic and onion and finely chop both.
- Add a drizzle of extra-virgin olive oil to a large pan and sauté the garlic and onion.
- Meanwhile, remove the casings from the sausages and crumble the meat into 1–2 cm pieces.
- Add the sausage pieces to the pan with the garlic and onion and brown them.
- In the meantime, clean the brown mushrooms and slice them thinly. Add them to the mixture and cook for about ten minutes.
- Then add the rehydrated porcini mushrooms and cook for 5 minutes.
- Deglaze the pan with the white wine.
- Season with Riserva del Mare fine salt, then add the Barbuscia Wild Fennel Tomato Sauce and let it reduce for 5–10 minutes.
- Meanwhile, cook the rigatoni in water salted with Riserva del Mare coarse salt for 8–9 minutes.
- Drain the rigatoni and add them to the sauce.
- Mix well, then add the chopped parsley and, optionally, the grated Parmesan. Serve. Bon appétit!
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