Ingredients
- 200 g fresh porcini mushrooms, cleaned and sliced
- 2 tablespoons extra virgin olive oil, divided
- 400 g maccheroni or pasta of your choice
- 4-6 organic lamb merguez sausages (size ranges from 8-15 cm) (I used 4 large sausages for this recipe), removed from the casing, and coarsely chopped
- 2 small yellow onions, finely chopped
- 1/2 cup white wine (125 ml)
- 1 bunch fresh flat-leaf parsley, chopped
- sea salt and freshly ground pepper
- freshly grated parmesan
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook over medium-high heat, stirring occasionally, until lightly browned and tender, about 7-8 minutes. Transfer mushrooms to a plate.
- Cook pasta according to package instructions, in a large pot of salted boiling water, until al dente.
- Meanwhile, add the remaining olive oil, merguez and onions to the skillet and cook over medium-high heat, breaking up the sausage with a wooden spoon, until cooked through and lightly browned in spots, about 8 minutes. Add white wine and cook until slightly reduced, about 2 more minutes. Return the mushrooms to the skillet, and cook for 1 minute, until heated.
- Drain pasta and add to sauce; stir to coat. Toss in parsley and transfer to serving bowls. Top with parmesan cheese, season with salt and pepper, serve immediately and enjoy!