Clean the mushrooms from the earth and cut her cups, then cut them into slices. Put the dried mushrooms in hot water for about 15 minutes, then chop them with a knife.
Place in a pan chopped shallots, oil, chopped porcini and button mushrooms. Add salt to taste and cook for about 5 minutes. Add the peeled and crumbled sausage, stir and continue to cook for another 5 minutes. Now add the tomato paste and half a glass of warm water. Mix well, cover and continue cooking over low heat for about 10 minutes, stirring occasionally.
Cook the Spaghetti alla Chitarra Le Matassine in plenty of salted boiling water for 6 minutes, drain the egg pasta and toss it in the pan with the sauce.
Serve in warm plates and enjoy!