Bring plenty of water to the boil in a large pot. Once boiling add rock salt. We recommend 7 grams per litre of water.
COOK THE PASTA
Cook Penne and drain 2 minutes before suggested on the pack. Make sure you reserve a ladle of pasta cooking water.
PREPARE THE SAUCE
In the meantime, heat the olive oil in a large fry pan. Add the garlic, rosemary and sausage mince and cook for 2 minutes, or until browned. Add both the Porcini and Button mushrooms, cooking together for two minutes. Season with salt and pepper, then remove the garlic and rosemary and add 1/2 ladle of pasta water. Add the Bolognese sauce, bring to a simmer and cook for 3 minutes.
COMBINE AND SERVE
When the sauce is ready, add the Penne and toss through so it is thoroughly coated in sauce. Add the Parmigiano Reggiano cheese and stir to combine. Then, serve immediately with a drizzle of Extra Virgin Olive Oil over the top.
