• 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
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.