Italian Sausage & Porcini Ragu with Tagliatelle

Recipe by Julie Le Clerc.

Italian Sausage & Porcini Ragu with Tagliatelle

Serves 6 

20g Gigante porcini    
2 Tbsp extra virgin olive oil (EVO)    
1 large onion, finely diced
2 cloves of garlic, chopped
300g Salumeria Sicilian fennel sausages , casings removed
1 cup Tezza Valpolicella red wine      
530g jar Sabato organic cherry tomatoes    
Sea salt and freshly ground black pepper
250g Girolomoni tagliatelle

Place porcini in a small bowl, pour over ½ cup boiling water and set aside to rehydrate for 20 minutes. Once softened, drain the porcini and thickly slice, reserving the soaking liquid.

Heat oil in a large saucepan. Add the onion and cook over a medium heat, stirring regularly, for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add sausages, breaking them up with a wooden spoon, and cook for 3-4 minutes until browned.

Add the wine and simmer for 5 minutes or until reduced by half. Add the cherry tomatoes with the juice, sliced porcini and soaking liquid. Season with salt and pepper and simmer over low heat for 20-25 minutes until the sauce is reduced and thick. Check and adjust seasoning, as necessary.

Meanwhile, bring a large pot of salted water to the boil. Add tagliatelle and cook over medium heat for 4 minutes. Drain pasta and add to the pan of sauce. Toss well to combine and serve immediately.