Pork and Mushroom Pasta
Pork and Mushroom Pasta



  • 30g dried porcini
  • 3 tbsp olive oil
  • 4 cumberland sausages
  • 400g bucatini or similar, cooked al dente
  • 4 sliced garlic cloves
  • 2 tsp chilli flakes
  • 125ml white wine
  • 150ml cream
  • Parmesan, grated to serve
  • Parsley, chopped to serve
  • Heat up 600ml of water in a pan and tip in the porcini mushrooms. Simmer for 15 mins. Meanwhile, squeeze the meat from the sausage skins and fry for 5 mins in the oil until browned. Add the garlic and chilli flakes to the pan, fry for 1 min, then pour in the wine and let it bubble for 5 mins. Tip in the porcini mushrooms and 350ml of the stock, season well, and bring to a simmer.
  • Add the al dente pasta to the pan with the sausage mixture, and cook for 3 mins or so until nicely thickened. Stir in the cream, then finish with parsley and parmesan before serving.
25 mins
4 serving

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