PORCINI MUSHROOMS AND SAUSAGE SAUCE
Ingredients for the sauce:
200g sweet unflavoured PORK SAUSAGE or SALAMI PASTE (=7,05oz)
50g DRIED PORCINI MUSHROOMS (=1,76oz)
15g UNSALTED BUTTER (=0,53oz=⅛ cup)
50g DRY WHITE WINE (=1,76oz)
1 GARLIC CLOVE
1 tbsp TOMATO PASTE
EXTRA-VIRGIN OLIVE OIL to taste
TABLE SALT to taste
Ingredients for the topping:
PDO PARMIGIANO REGGIANO 24months to taste
Break the mushrooms into pieces and soak them for minimum half an hour (the more the better) in lukewarm water, changing water 2 or 3 times in order to lose impurities.
In the meantime, mince the shallot.
Squeeze mushrooms, keeping the last water apart.
Stew whole garlic clove and shallot with a little extra-virgin olive oil. If they start frying, add some water. Peel the sausage and add it, breaking it into pieces. Once the meat has completely changed in colour, drizzle with wine and add the concentrated tomato paste.
Add mushrooms, filtered mushrooms water (about 150g=5,29oz=⅔ cup) and table salt. Cook for about 10 minutes. Turn the fire off, remove the garlic clove and add butter.
Cook, drain and season your fresh or dry pasta with the warm porcini mushrooms and sausage sauce and sprinkle with freshly grated PDO Parmigiano Reggiano.
If you are not using all the sauce (as you are not eating all the ravioli at once), you can freeze it.
This is the sauce I usually make when preparing porcini mushroom ravioli, but I can assure you it is perfect also with egg pasta (tagliatelle) or fresh pasta (trofie) or even dry pasta (fusilli or radiatori).