For 4 people you will need:
- 500 gr of Farfalle (for a nice twist use tagliatelle)
- 4 Italian sausages (Salsicce)
- 250 gr of closed cup chestnut mushroom
- Olive oil
- 1 pinch of salt
- 1 glass of white wine
- 250 ml of double thick cream
Wash intensely the mushroom and take off the bottom part using your hands. Cut them in 4 pieces and place them in a Pan with a little of olive oil, a sprinkle of chive and a pinch of salt. Do not put too much oli because the sausages have enough fat themselves.
You need to cook your mushroom on a slow fire to allow them to lose a bit of water. They will start to soften, I would say for 10 minutes.
Meanwhile peel your sausages and pull out all the meat from inside.
When the mushrooms are ready add the sausages meat to the pan and allow to cook until the water that came out the mushroom is dried out. Add your wine and turn the fire off when the meat looks nicely brown, but still juicy.
Add your cream, stir it and let it settle while you cook the pasta.
The pasta has to cook in boiling water for the time indicated on the packaging. When is ready drain it and pour it in the sauce.
Put it back on the fire at high heat for a few minutes until it is piping hot.
Serve it with a sprinkle of black pepper on top. Success guaranteed!