Soak your dried mushrooms in 300ml boiling water for 15 mins.

Finely chop your parsley.

Heat a frying pan over a medium heat with a good drizzle of olive oil. Tip in your breadcrumbswith a pinch of salt and your chopped parsley, then fry for a few mins until crisp and golden. Remove from the heat.

Remove the mushrooms from the liquid, reserving the stock until later. Place your rehydrated mushrooms into your food processor along with your chestnut mushrooms and pulse until you have small chunks.

Squeeze your sausages into a pan and cook until crispy, breaking up with the side of your spoon. Tip in your chestnut mushrooms and cook for 5 mins until reduced and caramelising, then pour your wine in.

Finely chop your garlic.

Get a pan of water on to boil. Season generously with salt, then tip in your orzo and cook until al dente, about 7 mins.

Add your tomato purée, garlic and thyme leaves to the pan and cook for 2 mins more. Add your porcini mushroom liquid and let it simmer for a minute.

Add your single cream along with a ladle of your pasta water, then tip your orzo into the pan. Grate in your parmesan, then toss to coat the pasta. Season to taste with salt and pepper.

Spoon your pasta onto plates, then garnish with olive oil and parmesan. Serve it up!