Step 1

Bring a large pot of water to the boil and salt the water. Cook the pasta according to the instructions on the package (you want it to be al dente). Reserve 1 cup of pasta water before draining the pasta.

Step 2

Meanwhile, heat the olive oil in a large pan and saute the shallot for 1-2 minutes on medium heat until softened.

Step 3

Add the minced garlic and cook for 30 seconds until fragrant. Next, add the rehydrated porcini mushrooms and fry them for 1 minute. Tip in the chestnut mushrooms and cook until softened (4-5 minutes).

Step 4

Add the Italian sausage and cook for 1-2 minutes, then add the white wine. Continue to cook for 5-6 minutes until browned.

Step 5

Add the double cream and grated Parmesan and simmer for 1-2 minutes until the sauce thickens. If the sauce looks too thick, add a splash of pasta water.

Step 6

Add the parsley, season to taste with salt and freshly ground black pepper and serve immediately, with some extra Parmesan on top if you like.