tagliatelle 1 packet (500 g)
1/4 cup. olive oil
10 big Champignons
1/2 cup. dry white wine
1 package peeled tomatoes pomontoria
1 sprig of sage
Freshly ground pepper
Dip the sausages in boiling water for 2 '.
Remove the casing from the sausage (ie enteraki them) and finely chop. Saute in wide pot with olive oil.
Add the chopped onion and leek, thinly sliced (white part only). Once wilted slightly add the mushrooms.
Allow to sotaristei these and add the wine scraping the pan with a spatula to nteglasarei. Add the tomatoes, salt, freshly ground pepper and sage and simmer the sauce for 10 minutes.
Meanwhile boil the pasta. Without the strained juices get to the fork (dripping) and pour in the sauce. Stir and boil for 1-2 '.
Serve immediately. Optional grate parmesan mature.