Gnocchetti with Mushrooms and Sausage

Method

1. Heat garlic-infused oil in a pan. Add the sausage meat and break it up with a spoon.
2. Add the pioppini mushrooms (cut large ones in half) and sauté lightly.
3. Deglaze with white wine, then season with a pinch of salt and pepper.
4. For the pasta: mix flour and water to form a dough, roll it into thin snakes, and cut into gnocchetti (or pici/spaghettoni). Let rest.
5. Cook the pasta in salted boiling water until it floats to the surface.
6. Add finely chopped parsley to the sauce.
7. Drain the pasta and add it to the sauce. Turn off the heat.
8. Add grated pecorino cheese and stir to create creaminess.
9. Optionally, add a drizzle of spicy oil.
10. Serve with extra grated pecorino on top.