Homemade pasta with mushrooms and bacon in tomato sauce

Description

Yesterday was cooking the pasta itself, but today I decided to cook from her Italian dish, which, because of its satiety and rich taste, want to eat in autumn days. At this time, from light summer improvisations, we turn to solid dishes cold season. Special component - the real wild mushrooms that Italians are very partial. I wish you all Bon appetite Italian autumn!

Ingredients

Pasta

400 g
Mushrooms

500 g
Bacon

100 g
Sausage

150 g
Parmesan

70 g
Dry white wine

50 ml
Olive oil

5 Tbsp
Tomato

200 ml
Parsley

4 piece
Garlic

2 tooth
Thyme
Salt

1.5 tsp
Sugar

2 tsp
Black pepper

Cooking

For this recipe it is important to take fresh mushrooms (or, like me, fresh frozen) and real forest, not a mouldy mushrooms. Important for us rich mushroom flavor.

These maclatchy I personally collected in the forest, located in the ecologically clean place.

I have frozen mushrooms of small size, so when cooking just cut them in half vertically, and very little at all left tselenkim - I like to feel the pieces of mushrooms in the finished dish.

Heat oil in a deep frying pan. Ideal for pot or wok, as I have. Fry the mushrooms for 10 minutes over high heat. They first give the liquid, fry until then, until the liquid has evaporated. The mushrooms will slightly decrease in volume.

While fried mushrooms, boil in the large pot of water and boil pasta. If it's freshly cooked - cook for 5 minutes, if frozen fresh, as I have - cook for 7 minutes if you are using dried pasta cook for 10 minutes.