Pasta Salsiccia e Funghi

Method

1. Melt a piece of butter in a large pan over medium heat.
2. Remove the casings from the sausages, add the sausage meat to the pan, and break it up with a spoon or spatula. Cook until browned.
3. Add the thinly sliced spring onion and cook gently until softened (add a little water if needed).
4. Add the dried porcini mushrooms and pour in a little hot water to rehydrate them. Let them soften.
5. Pour in a splash of brandy, cognac, or mountain pine liqueur. Increase the heat and let the alcohol evaporate.
6. Add finely chopped fresh rosemary and stir. Add a little more water if the pan looks dry.
7. Squeeze the rehydrated mushrooms (reserving the soaking liquid if desired), roughly chop them, and add them to the pan. Cook for a minute.
8. Meanwhile, bring a large pot of salted (or unsalted, as the chef recommends) water to a boil and cook the fresh pasta (Bigoli or Pici) until al dente.
9. Add a small amount of cream to the sauce (about a coffee cup's worth) and stir. Grate some fresh black truffle directly into the pan.
10. When the pasta is cooked, drain it (reserve some pasta water) and transfer it to the pan with the sauce. Toss well over low heat, adding a splash of pasta water if needed to reach a creamy consistency.
11. Turn off the heat and generously grate Parmigiano Reggiano or Grana Padano (aged 24 months) over the pasta. Toss again.
12. Serve immediately, garnished with extra grated truffle, a sprig of rosemary, and a grind of black pepper. Enjoy with a cold beer if desired.