For this creamy version we start by cleaning and cutting fresh mushrooms. A salting of the mushrooms we love the most, which, after being cleaned of the soil and eventually peeled back into the cap, are ready to be sliced not too thinly. After sautéing some garlic, we brown the sausage first, removing it from the casing and crumbling it directly into the pan. Only when the sausage is nicely browned, we add our mushroom mix and let them wilt. Next, adding a little white wine, we let it fade over medium-high heat and without a lid. A few minutes of cooking and then add two nice spoonfuls of Parmesan cheese, which combined with a ladle of pasta cooking water will create an enveloping creaminess that will make our dish irresistible!

Small recommendation: we adjust the salt only at the end and if necessary, after adding the cheese. Both the latter and the sausage, in fact, already give flavor to the sauce. Above all, we don’t put salt on the mushrooms while they are cooking, because it would make them release all their water, making the dish more drab and less flavorful.