Ingredients

• 400g/14oz Sardinian gnocchetti (or pasta of your choice)
• salt
• 6 tbsp olive oil
• 1 small onion
• finely chopped
• 1 garlic clove
• finely chopped
• 300g/10½oz fresh Italian sausage (luganega)
• meat removed from the casing and crumbled
• 35g/1¼oz dried porcini
• soaked in water for half an hour
• then finely chopped (keep the liquid)
• 3 tbsp dry white wine
• 600g/1lb 5oz polpa di pomodoro (crushed tomatoes)
• salt and pepper
• to taste

Directions

• For the sauce
• heat the oil in a casserole
• add the onion
• and let it cook for 5 minutes over a moderate heat until softened.
• Add the garlic and cook for another minute before adding the sausage and porcini.
• Allow to brown
• stirring
• then pour in the wine and the tomato pulp.
• Leave to cook over a very low heat for about 1 hour.
• If more moisture is needed
• add a little of the mushroom soaking liquid.
• When ready
• season to taste with salt and pepper.
• Cook the pasta in plenty of boiling salted water until al dente
• about 10-12 minutes.
• Mix the pasta with the sauce and serve immediately.