Penne with sausage and porcini sauce by Theo Randall

Theo Randall Penne with sausage and porcini sauce

by Lorna White |
Updated on

Preparation Time

25 minutes

Serves

4

Ingredients

Theo Randall says: “I always use penne rigate for this sauce as it has ridges (‘rigate’ in Italian) that hold the sauce really well. The great thing about Italian sausages is that they are a combination of fresh pork and cured pork, therefore they already have a seasoning so they make a perfect pasta sauce. The addition of the double cream is essential as it emulsifies the sauce and brings all the flavours together.”

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