Pici Alla Boscaiola (Handmade Pasta with Mushrooms and Sausa

• servings: Serves 4

Ingredients

½ ounce, dried porcini mushrooms, rinsed and chopped fine

½ cup, boiling water

2 tablespoons, extra-virgin olive oil

½ , onion, chopped fine

¾ teaspoon, table salt

Pinch , red pepper flakes

4 ounces, cremini mushrooms, trimmed and chopped

½ cup, water

½ cup, dry white wine

8 ounces, sweet Italian sausage, casings removed, meat mashed with fork

½ cup, heavy cream

homemade Pici (handmade Tuscan pasta), cooked (including reserved pasta water)

¼ cup, chopped fresh parsley, divided

Directions

Place porcini mushrooms in small bowl. Stir in boiling water. Cover and let sit until fully softened, about 20 minutes. Drain, reserving liquid. Heat oil in 12-inch skillet over medium heat until shimmering. Stir in onion, salt, and pepper flakes. Cover and cook, stirring frequently, until onions are translucent, 6 to 8 minutes. Stir in cremini mushrooms, water, wine, and porcini mushrooms and increase heat to medium-high. Cook, stirring occasionally, until liquid has mostly evaporated, about 8 minutes. Add sausage and cook, breaking up meat with back of fork, until just cooked through, about 5 minutes. Stir in cream.

Add pici and reserved porcini water to sauce and cook, stirring constantly until pasta is well coated, about 1 minute, loosening consistency with reserved pasta water if desired. Stir in 3 tablespoons parsley. Transfer to 4 bowls and sprinkle with remaining 1 tablespoon parsley. Serve.