Recipe for Spaghettini with Italian sausage and porcini mushrooms in a garlic olive oil sauce with Calabrese hot pepper and sun-dried tomatoes:
Ingredients:
- 8 ounces spaghettini (or any pasta of your choice)
- 4 Italian sausages, casings removed
- 1 cup dried porcini mushrooms, rehydrated in hot water and drained
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 Calabrese hot pepper, thinly sliced (adjust amount according to your spice preference)
- 1/4 cup sun-dried tomatoes, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish
Instructions:
- Cook the spaghettini according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced Calabrese hot pepper. Sauté for 1-2 minutes until fragrant.
- Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
- Add the rehydrated porcini mushrooms and sun-dried tomatoes to the skillet. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Toss the cooked spaghettini into the skillet with the sausage and mushroom mixture. If the pasta seems dry, add some of the reserved pasta water to loosen it up and create a sauce.
- Season with salt and freshly ground black pepper to taste. Stir everything together until well combined and heated through.
- Serve the spaghettini with Italian sausage and porcini mushrooms in bowls. Garnish with grated Parmesan cheese and chopped fresh parsley.
- Enjoy your delicious meal!
Feel free to adjust the quantities of ingredients according to your taste preferences. Enjoy your Spaghettini with Italian sausage and porcini mushrooms in a garlic olive oil sauce with Calabrese hot pepper and sun-dried tomatoes!
