Fusilli with Salsiccia and Mushrooms

In a large pan, sear the pancetta cut into strips and the king oyster mushrooms (quarter or eighth depending on size).

Remove the salsiccia from its casing, crumble it, and add it to the pan along with the whole garlic clove. Remove the garlic after briefly frying. Lightly salt everything and deglaze with the red wine.

Cook the fusilli al dente in plenty of salted water. In the meantime, add the coarsely chopped parsley and lemon zest to the pan. Transfer the pasta directly from the pot to the pan and toss everything well for about a minute to combine the flavors.