Bucatini with mushrooms & sausage

Soak 20g dried porcini in 100ml warm water for 10 minutes; drain and chop, reserving liquid.

Brown 4 Italian sausages in 41ml olive oil over medium-high heat until cooked through; set aside and slice.

In the same pan, sauté 4g minced garlic and 5g diced red chili for 1 minute over medium heat.