Egg tagliatelle with porcini mushrooms

Tempo 10'  


(for 4 people)
– 500 g of egg tagliatelle OroGiallo
– 400 g of porcini
– 1 onion
– 200 g of crumbled sausage
– 1\2 decilitre of olive oil
– 100 g of tomato pulp
– 1 little bunch of parsley


Clean the porcini. In a pan with the oil brown the minced onion together with the crumbled sausage. Add the sliced porcini, the tomato pulp, a pinch of salt and cook on a low flame for about 20 minutes. Boil the tagliatelle in abundant salted water , drain them and season them with the prepared juice. Sprinkle with the chopped parsley.