Sauce boscaiola italienne

Ingrédients

• 2 tablespoons olive oil
• 2-3 dashes hot pepper flakes (optional)
• 1 clove garlic (minced)
• 2-2 1/2 cups sliced mushrooms
• 7 ounces Italian sausage (casing removed) ((2-3 sausages))
• 1-2 pinches salt
• 1/4 cup white wine (or broth)
• 1/2 cup tomato passata
• 1/4 cup water
• 1 tablespoon fresh parsley finely chopped
• 3-4 tablespoons freshly grated parmigiano
• 4 cups cooked pasta (2 - 2 1/2 cups dry)

Préparation

1. 1

   In a large pan add the olive oil, garlic, hot pepper flakes, mushrooms, sausage, salt, mushrooms and sausage broken in pieces cook on medium heat until lightly browned.

2. 2

   Raise the heat and add the wine or broth and cook 2 minutes or until evaporated. Add the tomato passata, water and parsley, cook for 10 minutes on medium high, taste for salt. Add the pasta and ¼-½ cup of pasta water and heat through tossing continually for 1 minute. Serve with freshly grated parmigiano. Enjoy!

3. 3

   While the sauce is cooking cook the pasta al dente in boiling salted water.