Tagliatelle, Sausage & Porcini

Andrea Fraire from Hong Kong's Grissini gave me this recipe verbally at the table. A couple week's later I see that it is in Crave, highlighted as one of its favorite dishes.

home-made tagliatelle
200 gr fresh porcini mushrooms
150 gr pork sausage
150 gr best quality cherry tomatoes
1 tblsp fond de veau
2 tblsp home-made chicken stock
1 clove garlic
1 sprig rosemary
2 tblsp white wine
grated parmesan
maldon sea salt
ground black pepper

1. peel the skin from porcini stems and wipe clean with a damp towel; cut the porcini into cubes 
2. chop rosemary
3. in a pan, lightly fry the garlic; add porcini and fry some more
4. add white wine and saute for three minutes
5. cut the cherry tomatoes in half and saute with the pork sausage in another pan
6. add the porcini and cook for 3-4 minutes
7. cook the tagliatelle
8. add chicken stock and tagliatelle to pan with sauce and saute one minute
9. add fond de veau, chopped rosemary and parmesan