Pasta with sausage and mushrooms

Ingredients for 4 servings:

• 500 g pasta (papardelle)
• 300 g mushrooms (e.g. king oyster mushrooms), cleaned
• 2 tbsp olive oil
• 4 sausages (salsiccia)
• 1 garlic clove(s), chopped
• salt and pepper
• ½ tsp oregano
• 1 chili pepper(s), red, dried, crumbled
• 1 onion(s)
• 150 ml broth
• 30 g butter
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta according to the package instructions. Clean the mushrooms and halve them lengthwise. Heat the olive oil in a pan and fry the mushrooms all over over high heat. Remove the mushrooms. Peel the skin off the sausages (score the skin lengthwise and simply peel it off) and mix it in a bowl with the garlic, salt, pepper, oregano, and crushed chili pepper. Peel the onion and cut it into thin strips. Add a little oil to the pan and fry the onion strips, stirring continuously. Add the sausages and fry briefly. Do not stir too often, as otherwise the sausage will become too crumbly. Drain the pasta through a sieve and let it cool down. Add the stock to the pan, bring to a boil briefly, and stir in the parsley. Stir in the cold butter to thicken the mixture and stir in the mushrooms. Season to taste with salt and pepper. Arrange the pasta on plates, top with the sausages and mushrooms, and serve immediately.