Paccheri with Sausage and Porcini

I want this again like now. It's so freaking good! I've made this a few times already over the course of the last few months and loved it every single time. The amounts I have listed below are scaled down for "2 servings" (we always have some left, so I'd argue it's more like at least 2.5, if not 3 servings).

Link to original: https://www.cookingwithnonna.com/italian-cuisine/paccheri-with-porcini-ragu-and-sausage.html

Link to my YouTube video of preparation: https://youtu.be/rLYM7AWj2WE

Recipe below contains my modifications.

Ingredients:

1/2 oz. dried porcini mushrooms, soaked in some hot water for at least 20 min

8 oz. paccheri (preferably imported), cooked and drained

1 1/2 T. extra virgin olive oil

1 1/2 cloves (or one extra large) garlic, sliced very thinly

8 oz. hot (or sweet) Italian sausage (casings removed if links)

1/4 c. dry red wine, such as Merlot

12 oz. passata (or tomato purée)

1/4 tsp. salt

1/4 c. (plus some extra for garnish) grated Parmesan-Reggiano

Directions:

1. After porcini have soaked, separate the mushrooms from the soaking liquid, reserving the liquid.

2. In a large skillet over medium heat, add the olive oil to heat. Once heated, add the garlic and cook/sauté for a minute or so, until starting to get golden at edges. 

3. Add the sausage to pan and stir in with garlic, breaking up the sausage into crumbles. Cook, stirring occasionally, until sausage is cooked through (around 5-7 min).

4. Add the wine and cook until alcohol has mostly evaporated (around 2-4 min). Stir in the porcini, along with 2 T. of the reserved soaking liquid. 

5. Stir in the passata, along with 4-6 oz. of water (I used the cooking water from the pasta). Stir in the salt as well, then bring to a simmer. Keep at a simmer (lower heat to med-low if needed--don't boil the sauce!), stirring occasionally, for 15-20 min. (If you have not already cooked your paccheri, you should do so while the sauce is simmering.)

6. Once the sauce finishes simmering, add the cooked paccheri to the pan and stir until noodles are well coated.

7. Remove pan from heat and stir in the Parmesan-Reggiano. Serve up in bowls, top with a bit more of the cheese for garnish, and enjoy!