Tagliatelle with Porcini Mushrooms and Sausage

Method

1. Slice the garlic and a small piece of peperoncino (chili).
2. Heat a generous drizzle of oil in a pan, then add the garlic, peperoncino, and the porcini mushroom stems.
3. Remove the casing from the sausage, crumble it into the pan, and brown it well.
4. Once the sausage is well browned and begins to stick, deglaze with white wine over high heat and let the alcohol evaporate completely.
5. Meanwhile, bring a pot of salted water to a boil and cook the tagliatelle.
6. Slice the porcini mushroom caps into pieces.
7. Add the sliced porcini to the pan in the last few minutes of cooking.
8. Optionally, add a little chopped parsley.
9. Add a ladle of pasta cooking water to the pan.
10. Drain the pasta one minute before it is fully cooked and transfer it to the pan. Toss to coat well.
11. Serve with a sprinkle of fresh parsley and, if desired, a drizzle of olive oil.