Pasta alla Boscaiola (Woodsman-Style Pasta)

Method

1. Heat a little oil in a pan over medium heat and add sausage crumbled by hand. Brown until well colored.
2. Slice the mushrooms and add them to the pan with the sausage. Cook for 10–15 minutes, without adding salt (the sausage is already salty). Stir occasionally.
3. Taste the mushrooms to check seasoning; add salt only if needed. Transfer the sausage and mushrooms to a bowl, leaving the rendered fat in the pan.
4. Add the tomato and a pinch of oregano to the same pan. Cook over medium-low heat for a few minutes (do not cook too long).
5. Meanwhile, bring a large pot of water to a boil (do not add salt). Cook the pasta (tortiglioni or similar) until al dente.
6. Drain the pasta and add it to the pan with the tomato sauce. Toss well to coat.
7. Return the sausage and mushrooms to the pan. Mix everything together and turn off the heat.
8. Cut the mozzarella into small dice. Add it to the pasta (either in the pan or directly onto individual plates) and gently stir so it softens without becoming a single clump.
9. Serve immediately.