Rigatoni alla Boscaiola

Method

1. Add oil to the bottom of the pan.
2. Add sausage cut into pieces and crumble it.
3. Clean the champignon mushrooms by peeling the cap and slicing them.
4. Add the sliced mushrooms to the pan.
5. Season with a pinch of salt and some pepper.
6. Cook until the mushrooms release water and wilt.
7. Add a knob of butter and some pasta cooking water.
8. Add cream and stir.
9. Cook the rigatoni pasta al dente.
10. When the pasta is almost done, transfer it to the sauce.
11. Remove from heat, add Parmesan cheese, and toss to combine.