This pasta with lamb merguez boasts simplicity and full flavor with porcini mushrooms earthy and somewhat nutty flavor. With 30 minutes, there is plenty of time to make this tasty dinner recipe, which takes about 3% effort!
200gfresh porcini mushrooms,cleaned and sliced
2tablespoonsextra virgin olive oil,divided
400gmaccheroni or pasta of your choice
4-6organic lamb merguez sausages (size ranges from 8-15 cm)(I used 4 large sausages for this recipe), removed from the casing, and coarsely chopped
2small yellow onions,finely chopped
1/2cupwhite wine(125 ml)
1bunch fresh flat-leaf parsley,chopped
sea salt and freshly ground pepper
freshly grated parmesan
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!