Maltagliati with Sausage and Porcini Mushroom Sauce

Are a first course with an irresistible, rich and enveloping flavor. An explosion of pleasure for those who love strong flavors, where three ingredients are perfectly combined: fresh homemade pasta, sausage and dried porcini mushrooms. This recipe is a reinterpretation of a great classic of Italian cuisine: pasta with sausage and mushrooms. A popular dish that offers many variations, starting from the shape of pasta — long, such as spaghetti or tagliatelle, or short, such as tortiglioni or penne — up to the choice of sausage and mushrooms, which can be champignon, porcini, chanterelles or mixed. Easy to prepare and always appreciated, it is a perfect recipe for any occasion, which lends itself to different interpretations: in white, lightly stained with tomato puree or enriched with cooking cream. A classic among first courses, full-bodied, rustic and substantial, ideal for this season characterized by a harsh and unstable climate. At this time of year, our body needs dishes that can warm the soul and heart, rich in seasoning and able to provide the energy necessary to face low temperatures. This is not a simple whim: the desire for more nutritious foods is a biological necessity, because our body requires more "fuel" to maintain body heat. Now let's see the ingredients necessary for the preparation of our Maltagliati with Sausage and Porcini Mushroom Sauce. Ingredients for the maltagliati 400 grams of white flour 4 eggs a pinch of salt You will also need 200 grams of sausage 200 grams of dried porcini mushrooms 1 clove of garlic salt extra virgin olive oil finely chopped fresh parsley 1 pack of cooking cream grated pecorino cheese Preparation Let's prepare the lasagna starting from the dough: pour 400 grams of 00 flour into the planetary mixer, add 4 eggs and a pinch of salt, then start kneading. Knead the mixture until you get a smooth and homogeneous consistency. Transfer it to the work surface, cover it with an upside-down bowl and let it rest for 30 minutes. After resting, roll out the dough into a thin sheet and cut it into rectangles. With a pasta wheel we obtain maltagliati with an irregular shape. In a pan, heat a drizzle of extra virgin olive oil with a clove of garlic, then add the porcini mushrooms previously soaked in hot water (as indicated above) and let them cook for 5-6 minutes. Season with salt and complete with chopped fresh parsley. In another non-stick pan, crumble the sausage and brown it until golden brown. When it is well cooked, deglaze with a quarter of a glass of white wine and let the alcohol evaporate. Now add the sausage to the mushrooms, add the cream and let the sauce reduce for a few minutes. In the meantime, bring plenty of salted water to a boil in a large pot, dip the maltagliati and cook them for a few minutes. Drain them and transfer them directly to the pan with the sauce, stirring well to mix the flavors. Turn off the heat, add the grated pecorino cheese, a little fresh parsley and serve immediately. Our Homemade Maltagliati with Sausage and Porcini Mushroom Sauce, are ready to be served.