•  400g RUMMO Tripoline
•  3 Pork Sausages
•  8 Cherry Tomatoes
•  250g Walnuts
•  400g Porcini Mushrooms
•  250ml Red Wine
•  Olive Oil
•  1 Spring Onion
•  200g Parmigiano-Reggiano or Grana
•  Salt
•  Parsley

Cooking time:
30 minutes


In a large pan, put olive oil and spring onion for a minute and add the sliced mushrooms, previously washed, a pinch of salt, and a handful of chopped parsley. Close with a lid and let simmer for about 10 minutes.

Add the crumbled sausage and red wine and let it evaporate for 5 minutes. Add the cherry tomatoes, cut in half, and after 15-20 minutes proceed with flame cooking.

Turn off when the sauce is well reduced. Pour the pasta into the pan, stir in the Parmigiano-Reggiano (or Grana) on top, together with the crushed walnuts and serve.

Buon Appetito!