Pappardelle With sausage and mushrooms

Ingredient:
   14 oz (400g) storebought or homemade Pappardelle
   2 tablespoon extra-virgin olive oil
   1 tablespoon butter
   1 medium onion, finely chopped
   12 oz (350g) Italian pork sausage, skinned , cut into bite-size pieces
   1 oz (30g) dried porcini mushrooms, soaked in warm water for 10 minutes, drained , and chopped
   ¼ cup (60ml) dry white wine
   1 (14-oz/400-g) can tomatoes, with juice
   2 sage leaves, finely chopped
   Salt and freshly ground black pepper
   ¼ cup (30g) freshly grated parmesan

Procedure:
   Heat the oil and butter in a large frying pan over medium heat. Add the onion and sauté until softened, about 5 minutes, Add the sausage and sauté until browned all over, about 5 minutes. Add the mushrooms. Pour in the wine and let it evaporate. Add the tomatoes and simmer over low heat until the sauce is thick, about 20 minutes. Add the sage and season with salt and pepper. Cook the pasta in a large salted boiling water until al dente. Drain well and add to the pan with the sauce.  Saute for 1 minute over high heat. Sprinkle with parmesan and serve hot.