Tagliatelle with Mushrooms and Sausage

Method

1. Remove the casing from the sausages and crumble the meat.
2. Place the crumbled sausage in a cold pan (no oil) and cook over medium heat until it renders its fat and becomes crispy.
3. Meanwhile, clean the cardoncello mushrooms. Tear some into shreds with your hands; cut a few caps with a crosshatch pattern for garnish.
4. Deglaze the sausage with a splash of apple cider vinegar and let it evaporate.
5. Finely chop garlic and chili, add to the pan.
6. Add the shredded mushrooms to the pan. Season lightly with salt and pepper (the sausage is already salty).
7. Cook the mushrooms, then add a splash of white wine and let it evaporate.
8. Add a ladle of hot water to create a sauce.
9. Bring a pot of salted water to a boil and cook the tagliatelle until al dente.
10. Drain the pasta and transfer it to the pan with the sauce.
11. Add chopped parsley and, if desired, grated Parmigiano or Pecorino cheese. Toss to combine.
12. In a separate small pan, grill the decorated mushroom caps with oil, garlic, and parsley stems until golden.
13. Serve the tagliatelle topped with the grilled mushroom caps.