Scialatielli Alla Boscaiola (With Mushrooms and Sausage)

Method

1. Cut the mushrooms into quarters or halves depending on size.
2. Heat a generous amount of extra virgin olive oil in a pan over medium-high heat. Add a whole garlic clove (split in half) and a few sage leaves to infuse the oil.
3. Once the oil is hot, add the mushrooms and cook without stirring too much until they are golden and slightly charred on the outside but still firm inside. Remove the mushrooms from the pan and set aside.
4. Take the spicy sausage (with fennel seed and paprika) and remove the casing. Cut the casing into pieces and add it to the same pan where the mushrooms were cooked to release flavor and fat. After a moment, remove and discard the casing.
5. Finely chop the sausage meat using two knives or a knife and a cleaver, chopping roughly until coarse.
6. Bring a large pot of salted water to a boil and cook the scialatielli pasta for about 18 minutes (or according to package instructions) until al dente.
7. Remove the garlic and sage from the pan. Add a small drizzle of oil if needed, then add the chopped sausage. Let it sear and stick to the bottom of the pan for extra flavor.
8. Deglaze the pan with a splash of white wine, scraping up the browned bits from the bottom. Let the alcohol evaporate.
9. Return the cooked mushrooms to the pan with the sausage. Toss to combine, then transfer the mixture to a bowl.
10. Reserve some pasta cooking water. Drain the pasta and add it to the empty pan (or a clean pan) with a little of the pasta water.
11. Add the mushroom and sausage mixture back to the pasta. Toss to combine over medium heat.
12. Add a generous spoonful of mascarpone cheese and a splash of cream. Stir until melted and creamy.
13. Add grated pecorino cheese and mix well. Adjust consistency with more pasta water if needed.
14. Plate the pasta, garnish with chopped fresh parsley and a generous grind of black pepper. Serve immediately.