Pork & Porcini Pappardelle - San Remo

Ingredients

• 225g San Remo Traditional Egg Pappardelle No 76
• 1⁄2 cup dried porcini mushrooms, rehydrated
• Extra virgin olive oil
• 2 onions, finely diced
• 2 garlic cloves, finely chopped
• 1 long red chilli, finely diced
• 400g Italian pork sausages, skin removed and broken up
• 1 tbsp fennel seeds
• Sea salt flakes
• Black pepper
• 1⁄2 cup white wine
• Parmesan cheese, to serve (changed from Parmeggiano)