Strangozzi ai sanguinosi

They owe their Italian name (bloody mushrooms) to the red liquid they produce when they are cut.
They are consumed in the Spoleto area and a few other parts of Umbria, because elsewhere they are often mistakenly considered poisonous.

Ingredients for the dressing (4 people)
Saffron milk cap mushrooms 400 g.
Ripe tomatoes 400 g
1 clove of garlic
Extra virgin olive oil as required
Salt and pepper to taste

Preparation
Clean, wash and cut the mushrooms into medium stips, then lightly fry them in oil with a glove of garlic.
Then add the tomatoes, salt and pepper. Simmer the sauce for about half an hour, then pour over the well-drained pasta while still hot.

Sources: https://alberghierospoleto.it and Cooking in the Spoleto tradition edited by IPSSAR - Professional State Institute for Hotel, Restaurant and Catering Service