320 g of fettucine
30 g of porcini mushrooms
4 sausages
30 g of parmesan
1 glass of red wine
1 clove of garlic
parsley
extra virgin olive oil
salt
pepper
Soak the porcini mushrooms for 20 minutes in warm water. Drain the mushrooms and keep their water aside (you will need 2 glasses of mushroom water). Brown a clove of garlic in the oil in a fairly large pan. Add the crumbled sausage and mushrooms and brown for a few minutes. Salt, pepper and add 1 glass of red wine and the parsley. Raise the heat and cook for another couple of minutes. In the meantime, cook the fettucine in salted water with the addition of a glass of mushroom water. Drain and stir them in the pan together with half the grated parmesan and 1/2 glass of mushroom water. Now transfer the fettucine to the pan with the sauce and sauté over a high heat, adding the other half of the parmesan and the other 1/2 glass of mushroom water.