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To prepare.
In the meantime, take care of the porcini mushrooms. Remove the larger soil residues with a knife, then clean them with a damp cloth. Separate the caps from the stems.
Cut the mushrooms into cubes about 1-2 inches, and move on to the sausage. Remove the outer casing and crumble it coarsely by hand to form balls about an inch in size.
In a large pan, pour some oil and the chopped shallot. Let it fry gently, then add the sausage and mushrooms. Stir well, brown them thoroughly, and deglaze with white wine.
Once the alcohol has evaporated, pour in the crushed peeled tomatoes with a fork or by hand. Stir well and cover with a lid; let it cook for about 25 minutes.
At this point, the sauce will be ready.
Cook the tagliatelle in plenty of salted water. Once cooked after a few minutes, drain them and transfer them directly into the sauce. Add plenty of chopped parsley.
Sauté everything well, adding cooking water if needed. Plate, finish with grated Parmesan, and serve your tagliatelle alla boscaiola.