Fusilli from Basilicata with Sausage and Mushrooms

In a large pan, sauté the pancetta cut into longitudinal strips, and the mushrooms (including the stems) cut into quarters or eighths depending on their size.

Remove the casing from the sausage, crumble it, and add it to the pan along with a whole clove of garlic, which you will remove after a while. Season everything in the pan with salt and deglaze with about 1 dl of red wine.

Cook the pasta al dente in salted water. Add coarsely chopped parsley and lemon zest to the pan, then add the pasta and toss everything together in the pan for about a minute to combine the flavors.