Baked Pasta with Mushrooms and Sausage

Method

1. Clean the prataioli mushrooms: remove the base, peel them, then cut into quarters.
2. Clean the portobello mushrooms with a damp cloth.
3. Slice the shallot thinly.
4. Skin the sausages and cut into pieces.
5. In a pan, heat garlic and basil, then add the prataioli mushrooms. Sauté over high heat for a few minutes.
6. Remove the basil, add the portobello mushrooms, and sauté for 5 minutes.
7. Remove the garlic, season with salt and pepper, turn off heat, and set aside.
8. In another pan, sauté shallot and chili pepper, add the sausage, and cook for 6–7 minutes.
9. Remove the chili pepper, season with salt and pepper, and set aside.
10. Prepare the béchamel sauce: melt butter, add flour all at once, stir, then pour in hot milk, stirring until thickened. Turn off heat, add salt, pepper, and grated cheese. Mix.
11. Pour the béchamel over the mushrooms and mix.
12. Cook the pasta al dente, drain, reserving some pasta water.
13. In a bowl, mix the pasta with a little pasta water, a knob of butter, the béchamel, and cheese. Transfer to a baking dish.
14. Top with grated cheese and breadcrumbs.
15. Bake in preheated oven at 220°C for about 15 minutes, then a few minutes under the grill for a crispy top.