This is an Antonio Carluccio dish and it is a cracker; Nat and I picked up the book in the Prahan Markets when we went down to Melbourne for a weekend. Carluccio is a bit of a hero to me and a real father of Italian food.
This dish is rich, warm and rustic and really pretty straightforward to make. The sauce can be pre-made and even frozen for emergency dinners.
350g dried spelt spaghetti pasta
Salt and pepper to taste
60g pecorino cheese, freshly grated
30g dried porcini, rehydrated
3 tbsp olive oil
50g unsalted butter
1 small onion, peeled and finely chopped
½ fresh hot red chilli, finely chopped
250g Italian sausage, meat removed from the skin and crumbled
100ml white wine
2 tbsp tomato paste, diluted in 2 tbsp water
1 tbsp fresh rosemary needles
- Soak the dried porcini for the sauce in hot water for 20 minutes, then drain, reserving the soaking water and chop.
- Heat the olive oil in a large saucepan with the butter and fry the onion and chilli briefly.
- Add the crumbled sausage meat and porcini and fry and stir for another 8 – 10 minutes on a low heat.
- Add the wine and then cook for a further 2 minutes until the alcohol has evaporated.
- Add the tomato and rosemary and cook for another 10 minutes on a low heat.
- Season with salt and pepper to taste and if more moisture is needed, add some of the porcini soaking water.
- Meanwhile, cook the paste until al dente. Drain week.
- Mix with the sauce, serve and sprinkle with the cheese.