Ingredients:
• 800g of our Toulouse Sausages
• 1 large onion finely chopped
• 2 cloves garlic finely chopped
• 50 g dried mixed wild mushrooms
• 1/2 tsp dried Thyme
• 2 Tbls chopped fresh Italian parsley
• 500ml cream
• 500g Orecchiette
• Parmigiano Reggiano
• Salt/pepper
• Olive oil
Method:
• Soak the dried mushrooms in warm water for 30 minutes
• Remove from the water and roughly chop. Set aside
• Squeeze out all the sausage meat from the casings into a bowl and set aside.
• Gently fry the onion in about 2 tablespoons of olive oil until soft and slightly golden
• Add the garlic and gently fry for about a minute
• Turn the heat up to medium high and add the sausage meat.
• Stir the meat frequently, breaking it up with a firm spatula or wooden spoon until the pieces are about the size of your little fingernail. You can leave it more chunky if you prefer.
• Add the thyme and stir through
• Add the mushrooms and stir to combine
• Once the meat has cooked through, add the cream, stir through and gently simmer for about 10 minutes until the cream has reduced by about half
• While the sauce is reducing, cook the pasta in salty water until el dente
• Stir the parsley through the sauce and check seasoning.
• Drain the pasta and serve with the sauce topped with thin slices of Parmigiano Reggiano
