Porcini scialatielli with peas and pork sausage

Tempo 10'  


(for 4 people)
– 500 g of scialatielli ai porcini OroGiallo
– 4 pork hashed sausages
– 200 g of hulled peas
– 1 onion
– 50 g of butter
– 3 spoons of extra-virgin olive oil
– 200 g of porcini cooking cream
– 50 g of grated parmesan cheese
– salt and pepper just enough
– one little bunch of fresh parsley


In a large pan put the butter and the oil and let the finely chopped onion brown lightly, add the hashed sausage and let it brown for 5 minutes, add the peas and some water and let cook for about 20 minutes, at the end of cooking add salt, pepper, cream and the grated parmesan. Let boil the scialatielli separately in abundant salted water and drain them firm. Pour them into the pan with the condiment and let amalgamate for two minutes. Serve immediately with a sprinkling of parsley previously chopped.