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Ingredients
- 400 g fusilli pasta or short macaroni
- 100 g whole fresh mushrooms (King Oyster Mushroom)
- 2 paprika sausages
- 100 g pancetta
- 1 dl red wine
- 100 g mature Pecorino sheep's cheese
- A few sprigs of flat-leaf parsley
- 1 teaspoon grated organic lemon zest
- Extra virgin olive oil
- 1 clove garlic
- Salt
Instructions
- 1In 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.
- 2Remove 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.
- 3Cook 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.
- 4You can add some of the pasta cooking water, drizzle with a little olive oil, and grate Pecorino sheep's cheese into the pan. Serve and finally sprinkle each portion with grated cheese on the plate.
Manu a Matěj
The famous duo, singer Matěj Ruppert and chef Emanuel Ridi, bring true Italy to your table. Try authentic recipes from the TV screen in your own kitchen.