Fregola Sarda With Sausage and Mushrooms

Fregola Sarda with sausage and mushrooms is a Sardinian staple. Fregola, or fregola sarda, is a small pasta from Sardinia made with semolina and water. It's pre-toasted, which adds flavor, and makes a good base for pasta salads and sauced dishes alike.When one thinks of Sardinia, its paradisiacal beaches are usually the first thing to spring to mind, which can lead to seafood standing front and center as a cuisine of the island. Yet, the island is home to a vast hinterland with subcuisines crafted mainly from the land and not the sea, as is the case with the following recipe. Fregola Sarda With Sausage and MushroomsPhoto: Riccardo Lettieri, Styling: Beatrice PradaSkill Level: Easy
Time: 30 minutesIngredients for 4
1⅔ cups fregola sarda medium-size
1⅔ lb. sausage, casings removed
4 oz. porcini mushrooms, frozen
4 oz. fresh king oyster mushrooms
2 Tbsp. tomato paste
2-3 Tbsp. dry white wine
1 oz. Pecorino, grated
1 Tbsp. extra-virgin olive oil
thyme 
1 garlic clove
saltHeat oil in a large skillet over medium-high heat. Brown the sausage with garlic and 1-2 tsp. thyme. Remove the sausage and place it aside. Add the mushrooms to the skillet and cook for 2-3 minutes, then remove and place aside.

Discard the thyme and garlic and skim off any excess fat, then add the fregola. Toast it for 1 minute, then add a splash of white wine. Stir occasionally until the wine evaporates.

Meanwhile, bring water to a boil in a medium saucepan and add salt, then reduce
the heat to medium. Add hot salted water to the fregola in 1⁄2 cup increments like cooking risotto. Stir continuously and allow the liquid to absorb completely before adding more, around 15 minutes or until al dente.

Remove from the heat, and add tomato paste and Pecorino. Stir, adding 3⁄4 of the mushrooms. Serve and garnish with remaining mushrooms.