Rummo Tripoline with Sausages Sauce, Mushrooms and Walnuts
- 400g RUMMO Tripoline
- 3 Pork Sausages
- 8 Cherry Tomatoes
- 250g Walnuts
- 400g Porcini Mushrooms
- 250ml Red Wine
- Olive Oil
- 1 Spring Onion
- 200g Parmigiano-Reggiano or Grana
In a large pan, put olive oil and spring onion for a minute and add the sliced mushrooms, previously washed, a pinch of salt, and a handful of chopped parsley. Close with a lid and let simmer for about 10 minutes.
Add the crumbled sausage and red wine and let it evaporate for 5 minutes. Add the cherry tomatoes, cut in half, and after 15-20 minutes proceed with flame cooking.
Turn off when the sauce is well reduced. Pour the pasta into the pan, stir in the Parmigiano-Reggiano (or Grana) on top, together with the crushed walnuts and serve.