Fusilli from Basilicata with Sausage and Mushrooms

4 SERVINGS

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INGREDIENTS

400 g fusilli pasta or short macaroni
100 g whole fresh mushrooms (king oyster mushrooms)
2 paprika sausages
100 g pancetta
1 dcl red wine
100 g mature pecorino sheep cheese
A few sprigs of flat-leaf parsley
1 teaspoon grated organic lemon zest
Extra virgin olive oil
1 clove of garlic
Salt

INSTRUCTIONS

1
In a large pan, sauté the pancetta cut into longitudinal strips, and mushrooms, including the stems, cut into quarters or eighths depending on size.
2
Remove the casing from the sausage, crumble it, and add it to the pan along with a whole clove of garlic, which is removed after a while. Salt everything in the pan and add about 1 dcl of red wine.
3
Cook the pasta al dente in salted water, add coarsely chopped parsley, lemon zest, and the pasta to the pan, and toss together for about a minute to combine the flavors.
4
You can add some cooking water, drizzle with a little olive oil, and grate some pecorino sheep cheese into the pan. Serve and finally sprinkle each portion with grated cheese on the plate.

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