SPAGHETTI CON SALSICCIA E PORCINI AL CARTOCCIO (IN A BAG)!
It's that time of year again when the mass exodus to Italy begins, the family's holidays have to be planned with military precision as there are 3 businesses involved with a lot of family members and everyone wants to go to Italy for as long as they can.
Bruno's dad is the first to go of course as he is head of the family and he goes for the longest, normally 8-10 weeks, he drives over as he has never flown and never will. Bruno's sister and her family are going for 3 weeks, while she is there his other sister is going to Sicily for a couple of weeks. When they come back his mother is going and then his brother is going for a month so we can't go until September! Prior to the princess we used to go for the month of August so that we would be there for the festival which is always the best time to go and there is always an argument about who goes then!!
Maybe we should just do what the Italians do and everybody take their holidays together in August and close all the businesses - we wish!!
Anyway while we are stuck here until September we'll just have to keep cooking good Italian recipes to console ourselves. Bruno's mother always cooks this recipe and I always think it looks so impressive as the pasta is served in a tin foil bag. It's great for a dinner party as it is a little different and you can have it ready before your guests arrive and keep it warm in the oven.
WHAT YOU NEED:
- mushrooms sliced - we used about 8-10 medium sized.
- 4 Italian sausage chopped - don't forget to take the skin off - available in LC.
- porcini - I don't know the weight but it was roughly a handful - available in Superquinn or Olio e Farina.
- tin Italian tomatoes or good quality cherry or plum tomatoes - available in LC.
- 1 clove garlic - peeled
- parmesan cheese
- white wine
- spaghetti
- olive oil
- sea salt and black pepper
- tin foil
WHAT TO DO:
- put your porcini in a bowl with boiling water and leave to soak for about 15 mins.
- preheat your oven to 150 degrees
- fill the base of your pan with olive oil and cook your garlic until brown and remove
- add your and sausage and cook until golden brown, halfway through add your mushrooms.
- add a splash of white wine and leave to evaporate, add your porcini and some of the juice and leave to cook for a couple of mins.
- add your tomatoes, season with salt and pepper and leave to simmer for about 20 mins. Check the seasoning at the end and add more if required.
- while your sauce is simmering bring a pot of water to the boil, add salt and your spaghetti and cook until aldente.
- drain your pasta, put back in the pot and mix in some of the sauce.
- lay out 2 large sheets of tin foil and spoon out your pasta on each, spoon some sauce on top and grate some fresh parmesan cheese.
- close up like a bag and put in the oven on a plate for about 5 mins.
Buon Appetito!!
- another submission for Ruth's Presto Pasta Night!
The Italian sausages that you use, are these the hard, salami-like salsiccia or the softer, fennel scented sausage? The recipe looks fantastic and I want to give it a go but want to be sure I am using the right kind of sausage at the same time.
Thanks for your wonderful blog too - it is always a great read. (Comment this)
I love the idea of pasta in a bag - another first for Presto Pasta Night. Thanks for sharing. (Comment this)
Ruth - Thanks again for being a great hostess!! We'll manage with the holidays, lets hope the weather improves in Ireland!
Laura - I won't tell anyone, my lips are sealed. It would be perfect without!! The bag is great, a bit of a novelty! (Comment this)
allSTAR - keep those nice commments coming - once again delighted you enjoyed it, it's great to get feedback. Don't underestimate how much us food bloggers like feedback and
comments!!
Laura - I think I passed the biggest test with the future blogging queen!!! She kicked my ass in the photo department!!! (Comment this)