Sausage, porcini & bacon sauce for the scialatielli

Sausage, porcini & bacon sauce for the scialatielli

Sugo di salsiccia, porcini & pancetta

By
From
The Amalfi Coast
Serves
4 as a main course
Photographer
Helen Cathcart

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
200g italian sausages
50g dried porcini, soaked and sliced
50g smoked pancetta, cut into strips
2 garlic cloves, lightly crushed
10 cherry tomatoes, quartered
1 quantity Fresh pasta ribbons with herbs & parmesan, to serve

Method

  1. Heat the oil in a large frying pan. Cut open the sausages and remove the meat. Crumble the sausage meat into the pan and break it up with a wooden spoon. Add the porcini, pancetta or bacon and garlic to the pan, and fry until the meat is lightly browned and cooked through. Add the cherry tomatoes and briefly cook until just soft. Cook the scialatielli and combine with the sauce before serving.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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