Yield: 1 servings
|3 pounds||Italian sausages|
|1 ounce||Dried cepes; soaked|
|2 pounds||Mixed wild mushrooms - pied de mutton; chanterelle|
|10 \N||Cloves garlic; finely chopped|
|4 pounds||Tinned tomatoes; chopped and peeled|
|¼ pint||Extra virgin olive oil|
|1 tablespoon||Tomato puree|
|1 teaspoon||Soft thyme leaves|
|2 tablespoons||Fresh oregano|
|\N \N||Parsley to garnish|
|1 \N||Plum tomato; seeded and peeled|
Blanche the sausages in boiling water to get the skins off, prick the skins with a knife as this will help get them off. In a saucepan, add the olive oil, 2 cloves garlic, onion, thyme, a bay leaf and some juice from the soaked cepes. Squeeze the juice out of the cepes and cut them up roughly.
Add to the pan and cook for 5 more minutes. Take the sausages out of the water and plunge them into cold water to cool. Remove the skins and cut the sausages into 1 inch pieces. Add the sausages to the pan and cook with oregano for 40 minutes. To this add the tomato puree and 2 tins of chopped tomatoes. Season with salt and pepper.
Boil a large pan of salted water and add the pasta and cook it for 3 minutes. Keep moving it around to prevent sticking. Drain the pasta when cooked into a bowl and pour some olive oil over it to stop the cooking process.
In a small saucepan add some olive oil, and the chopped wild mushrooms, salt and pepper. When cooked add the wild mushrooms to the main sauce and the chopped fresh tomato as well.
Serve the dish by spooning some of the pasta onto a serving plate and ladling some sauce on top. Garnish with parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.