Pork & Porcini Pappardelle

Method

1. Boil some water in a kettle, then pour it over the porcini mushrooms and sit for 10 minutes to rehydrate. Don’t throw away the water.
2. Cook pasta according to packet directions.
3. In a fry pan (changed from frypan), heat 2 teaspoons of olive (changed from some) oil and add the onions, garlic and chilli and cook off for a few minutes until lightly coloured.
4. Add the porcini mushrooms, sausage meat and fennel seeds and continue to fry (changed from cook) until cooked.
5. Season with salt and pepper.
6. Add a little of the porcini water, and reduce by half, then add the wine and cook out until again reduced by half.
7. Toss the cooked pasta through the sauce and enjoy.
8. Serve with grated Parmesan cheese.