Pappardelle with Mushrooms and Sausage

Method

1. Wash the mushrooms thoroughly and pat them dry with paper towels.
2. Cut the larger mushrooms, leaving the small ones whole.
3. Remove the sausage casing and break the meat into small pieces.
4. Crush the garlic clove, remove the skin, and chop it very finely.
5. Chop the parsley leaves finely.
6. Heat a drizzle of olive oil in a pan. Add the garlic and optional chili pepper and sauté until golden.
7. Add the mushrooms, season with black pepper and thyme, add a pinch of salt, cover, and cook until they release their water.
8. When the mushroom liquid has evaporated and the mushrooms start to stick to the pan, add the white wine. Cover, bring to a boil, then remove the lid to let the alcohol evaporate.
9. Add the sausage pieces, lower the heat, cover, and cook for 15 minutes.
10. Meanwhile, cook the pappardelle in boiling salted water.
11. When the sausage-mushroom mixture is almost dry, add a ladle of pasta cooking water.
12. Grate the Parmesan cheese.
13. Drain the pappardelle al dente and add them to the pan with the mushrooms and sausage.
14. Sprinkle the Parmesan on top, add a little pasta water around the edges, and do not toss to avoid sticking.
15. Finish with a sprinkle of fresh parsley, freshly ground black pepper, and a drizzle of raw olive oil. Serve immediately.