2 tbs. olive oil
1 large onion, very finely sliced
2 tbs. finely chopped sage
1 clove garlic, finely sliced
4 Italian pork sausages, casings removed
2 large handfuls dried porcini mushrooms, rehydrated in warm water
6 artichoke hearts, marinated in oil
2 tbs. chopped parsley
Salt and pepper
1 handful parmesan
400g San Remo penne pasta
Cook the pasta as per packet directions
In the meantime, pour the oil into a large frying pan and cook the sausage meat. Add the butter, onions, garlic and sage and gently cook until they are soft and tender.
Drain the porcini (reserve liquid) mushrooms and add them to the pan. Season with salt and pepper and sauté for 5 minutes. Toss through the artichokes and cook for a further 2 minutes with a few tablespoons of the mushroom water (this will intensify the mushroom flavour in the sauce).
Remove from the heat and season with salt and pepper and gently stir through the parmesan and parsley.
Strain the pasta and toss through the hot sauce before serving with a little more parmesan.