How to do it
Put dried porcini mushrooms in a bowl with some water(leave it 10 minutes).
Fry them in a pan with evo oil and garlic. Add the crumbled sausages and white wine, salt and pepper as required. Now you can also add porcini mushroom previously rehydated.
Add Deliziosa sauce only at the end cook the rigatoni pasta in salted water and put it in Boscaiola sauce.
Add the Boscaiola sauce to rigatoni and decorate the dish with some Summer Truffle Slices.
