| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
Ingredients
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Instructions
- Place dried mushrooms in a bowl and add water to cover.
- Set aside to soak until soft. When the mushrooms are soft, in a large pan, sauté the minced onion in a small amount of oil until transparent.
- Gently remove the mushrooms from the bowl using your hands (don't pour them out into a strainer, as there may be some grit left in the bottom of the bowl), squeeze them as dry as possible, and add them to the pan with the onion.
- Continue cooking, stirring frequently, until the onion has browned.
- Remove the casing from the sausage and crumble the filling into the pan with your hands.
- Cook until the sausage loses it raw red color, then add the tomato puree. Lower the heat to a simmer.
- Season with salt and pepper and cook, covered until the sauce has reduced and the sausage is cooked through, about 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta. When the pasta is ready, drain it in a colander and transfer it to a serving bowl.
- Pour the sausage mixture over it and toss to combine. Top with grated Parmesan and serve immediately.