In a small bowl, cover the porcini with ¾ cup hot water, and set aside for 20 minutes.

Meanwhile, in a medium-size sauté pan heat 1 tablespoon of the olive oil and the butter over medium-low heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Using a slotted spoon, remove the onion and set aside.

In the same sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the sausage and cook, tossing and breaking up the meat into /2-inch pieces, until browned, 5 to 7 minutes.

While the sausage is cooking, drain the porcini, reserving the soaking liquid. Using your hands, squeeze the porcini to extract the excess liquid. Chop the porcini.

Add the porcini to the sausage and cook, stirring, for 2 minutes.

Strain the reserved porcini liquid into the sauté pan through a sieve lined with cheesecloth. Add the reserved onions and simmer over low

heat for 10 minutes.

Season the sausage mixture with salt and pepper to taste. Add the tomatoes and red pepper flakes, bring to a boil, and reduce the heat. Simmer for 10 minutes.

Meanwhile, bring 4 quarts water to a boil in a large stockpot. Add 1 heaping tablespoon salt and the farfalle, and boil until al dente. Drain.

While the pasta is boiling, add the cream to the sauce and heat through. Just before serving, stir the parsley and 13 cup of the Parmigiano-Reggiano into the sauce. Add the drained pasta, mix well, and serve immediately. Pass the extra Parmigiano-Reggiano.