Creamy mushroom and sausage tagliatelle

Wash the mushrooms well without peeling and slice them.

Cut the skins off the sausages and squash the meat so it does not need breaking up in the pan.

Put three or four tablespoons of extra virgin olive oil in the pan, grate or crush in the garlic, add two tablespoons of water and set over medium heat.

Add the mushrooms (about 10 minutes to cook); after two minutes add the sausage meat and stir it around.

Add a little water (or white wine), salt and pepper, the butter and parsley; spread the butter around.

Cook two or three more minutes until the sausage and mushrooms are ready; keep the liquid in the pan for the pasta.

Salt boiling water with a tablespoon of sea salt, add the tagliatelle, stir at once and cook 5 minutes, or per the packet.

Return the sauce to a simmer, reserve some pasta water and add the pasta to the sauce.

Stir and toss, adding a splash of water, as the egg pasta absorbs the liquid.

Turn off the heat, cover the pasta generously with pecorino and toss until creamy, adding pasta water only if needed.

Serve with the sausage, mushrooms and pan cream spooned on top; finish with truffle if available, parsley and more pecorino.