Mushroom and sausage pasta Kosher

Clean the mushrooms and cut them into thick slices. In a large frying pan, brown the garlic with a little olive oil.

Add the minced sausage and lightly fry until cooked through, then add the white button mushrooms and continue stirring over a medium heat. Add porcini mushrooms to the button to enhance their overall flavour. Sauté together for a few minutes.

Add the cream to the mushrooms, cook together and season with salt to taste. Meanwhile, cook the pasta in a large pot of boiling salted water.

Once the pasta is cooked al dente, drain it and toss it in the pan with the mushroom sauce. Garnish with finely chopped parsley before serving.