Ingredients
600 gr. of strangulations
3 pieces of sausage
10 gr. of dried porcini mushrooms or to taste if fresh
olive oil to taste
1 clove of garlic
salt to taste
parmesan to taste

Preparation
Then fry the garlic in plenty of olive oil
add the sausage and shortly after add the porcini mushrooms,
continue to cook them for about 5 minutes. In the meantime, boil the strangozzi in plenty of salted water and as soon as they are drained, sauté them in the seasoning
prepared. Serve them hot with some grated cheese
Parmesan to taste.