Pasta with Mushrooms and Sausage

Method

1. Clean the mushrooms: remove dirt with a damp paper towel. If the champignons have yellow skin, peel them. Cut the porcini into large pieces, optionally removing the sponge part. Cut champignons in half or quarters.
2. Heat olive oil in a large pan. Thinly slice the leek and sauté until soft.
3. Remove the casings from the sausages and add to the pan along with a few sage leaves. Cook until browned, then transfer the sausage to a bowl.
4. Add a bit more oil to the pan, heat well, then add the mushrooms. Season with pepper, cover, and cook for 4–5 minutes, keeping them slightly undercooked.
5. Return the cooked sausage to the pan and combine with the mushrooms.
6. Meanwhile, cook the pasta in salted boiling water until al dente. Reserve some pasta water.
7. Drain the pasta and add it to the pan with the sausage and mushrooms. Add additional sage leaves, a pinch of salt, and grated Grana Padano. Mix well, adding pasta water as needed to create a creamy sauce.
8. Serve immediately with extra grated Grana Padano and sage leaves.