Pasta alla boscaiola

Remove the sausage casings and crumble the sausage into a large skillet with a little extra virgin olive oil; cook until crispy, breaking it up, then set aside.

Add the dry porcini to boiling water and keep on very low heat about five minutes to rehydrate.

Let the porcini sit in the water about 10 minutes to make a stock.

Clean the cremini mushrooms; halve the small ones and halve and slice the larger ones.

Chop the onion and add with the mushrooms to the skillet, raise the heat, add a pinch of salt and saute until they develop color.

Finely mince the garlic; take the porcini out of the water and chop them; reserve about half a cup of the porcini stock, avoiding the gritty bottom.

Chop the rosemary with the garlic.

Add the garlic and rosemary to the mushrooms and cook about a minute to bloom and cook out the raw garlic.

Add the wine, or another ladle of porcini stock instead; do not let it reduce too much.

Add the tomato sauce, the sausage, the chopped porcini and the reserved stock and cook a few minutes.

Stir in a drizzle of heavy cream to a blush sauce and simmer with a little salt and black pepper.

Cook the pasta al dente, taking it out a couple of minutes shy of done.

Add the pasta to the sauce with a ladle of starchy water and raise the heat.

Add parsley and lots of cheese and cook together about a minute so the pasta absorbs the sauce; keep it saucy.