Summary

Ingredients

• 500 g pasta (papardelle)
• 300 g mushrooms (e.. kin oyster mushrooms), cleaned
• 2 tablespoon olive oil
• 4 sausages (salsiccia)
• 1 garlic clove (s), chopped
• salt and pepper
• 0.5 teaspoon ½ oregano
• 1 chilli pepper (s), red, dried, crumbled
• 1 onion (s)
• 150 ml broth
• 30 g butter
• 1 tablespoon parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Cook the pasta according to the instructions on the packet.
2. Clean the mushrooms and cut in half lengthways. Heat the olive oil in a pan and fry the mushrooms all over over high heat. Take out the mushrooms.
3. Peel the skin off the sausages (scratch the skin lengthways and simply peel it off) and mix in a bowl with the garlic, salt, pepper, oregano and crumbled chilli pepper.
4. Peel the onion and cut into fine strips. Put some oil in the pan and fry the onion strips while stirring. Add the sausages and fry briefly. Do not stir too often, otherwise the sausage will become too crumbly.
5. Drain the pasta through a sieve and let it steam out.
6. Pour the broth into the pan, bring to the boil briefly and mix in the parsley. Stir in cold butter to thicken and mix in the mushrooms. Season to taste with salt and pepper.
7. Arrange the pasta on plates, sprinkle with the sausages and mushrooms and serve immediately.