“Paccheri del Bosco: Sausage and Porcini Mushrooms in White”
Paccheri with White Sausage and Porcini Mushroom Ragù
Description:
A rich and enveloping first course, which combines the robustness of pork sausage with the intense aroma of porcini mushrooms. The paccheri, with their generous shape, perfectly collect the white ragù, offering a taste experience that smells of Southern Italy.
Ingredients (serves 4)
- 320 g paccheri
- 300 g pork sausage, peeled and crumbled
- 200 g fresh or frozen porcini mushrooms
- 1 golden onion, finely chopped
- 1 clove garlic
- 1/2 glass dry white wine
- Extra virgin olive oil to taste
- Salt and black pepper to taste
- Chopped fresh parsley
- Grated Parmigiano Reggiano (optional)
Preparation
- Fry the onion and garlic in EVO oil in a large pan.
- Add the crumbled sausage and brown until golden.
- Deglaze with the white wine and let it evaporate.
- Add the sliced porcini mushrooms and cook for 10-15 minutes. Season with salt and pepper.
- Cook the paccheri in salted water and drain when al dente.
- Pour them into the pan with the white ragù, stir gently.
- Serve with fresh parsley and, if desired, Parmesan.
Vegetarian variation
Replace the sausage with cubes of smoked tofu or a mix of mixed mushrooms to maintain the depth of the dish without meat.Conclusion
A simple dish but full of flavour, perfect for bringing the scents of the South to the table. Paccheri with white ragù and porcini mushrooms will win everyone over at the first taste.
