Buy all ingredients right below the recipe
Ingredients
- 400 g Fusilli Pasta
- 100 g Fresh King Oyster Mushrooms
- 350 g Salsiccia Piccante
- 100 g Pancetta in one piece
- 100 ml Dry Red Wine Italy
- 100 g Pecorino Sardo Cheese
- 10 g Fresh Flat-leaf Parsley
- 5 g Fresh Organic Lemon (Zest)
- 20 ml Extra Virgin Olive Oil Italy
- 7 g Fresh Garlic (1 clove)
- 5 g Table Salt
Preparation
- 1Cut the pancetta into fine strips. Quarter or eighth the king oyster mushrooms depending on their size (use the stem as well). Fry both in a large pan without additional fat until the pancetta is crispy.
- 2Squeeze the salsiccia out of its casing, crumble it, and add it to the pan along with a whole garlic clove. Fry briefly, then remove the garlic clove. Lightly salt everything and deglaze with the red wine. Let it simmer until the liquid has almost evaporated.
- 3Meanwhile, cook the fusilli al dente in plenty of salted water. Shortly before the end of the cooking time, scoop out some pasta water. Add the coarsely chopped parsley and lemon zest to the pan.
- 4Add the pasta directly from the water to the pan and mix everything well. If necessary, add some pasta water to make the sauce smoother. Drizzle with olive oil and grate half of the Pecorino directly into the pan. Toss everything well, serve, and sprinkle with the remaining cheese.
Tip
For an even more intense flavor, you can fry the salsiccia mixture particularly hot before adding the wine.
Knuspr-Küche
Ein Schuss Nudelwasser am Ende sorgt für die perfekte Bindung der Sauce. Verwenden Sie am besten einen kräftigen italienischen Rotwein wie einen Primitivo oder Chianti.