INGREDIENTS

INSTRUCTIONS

Blanche the sausages in boiling water to get the skins off, prick the skins
with a knife as this will help get them off. In a saucepan, add the olive
oil, 2 cloves garlic, onion, thyme, a bay leaf and some juice from the
soaked cepes. Squeeze the juice out of the cepes and cut them up roughly.
Add to the pan and cook for 5 more minutes. Take the sausages out of the
water and plunge them into cold water to cool. Remove the skins and cut the
sausages into 1 inch pieces. Add the sausages to the pan and cook with
oregano for 40 minutes. To this add the tomato puree and 2 tins of chopped
tomatoes. Season with salt and pepper.
Boil a large pan of salted water and add the pasta and cook it for 3
minutes. Keep moving it around to prevent sticking. Drain the pasta when
cooked into a bowl and pour some olive oil over it to stop the cooking
process.
In a small saucepan add some olive oil, and the chopped wild mushrooms,
salt and pepper. When cooked add the wild mushrooms to the main sauce and
the chopped fresh tomato as well.
Serve the dish by spooning some of the pasta onto a serving plate and
ladling some sauce on top. Garnish with parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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