Steps

• Start by washing the cherry tomatoes and cutting them in half. Thinly slice the onion, chop the garlic, and slice the mushrooms. Remove the sausage casing.

• In a large non-stick pan, heat a couple of tablespoons of olive oil and add the crumbled sausage. Cook over medium heat until the sausage becomes golden and crispy. Transfer the sausage to a plate using a slotted spoon and set aside.

• In the same pan, add a little more oil if necessary and add the onion and garlic. Cook until they become translucent. Add the mushrooms and continue cooking until they soften and release their juices.

• Then add the cherry tomatoes and cook for a couple of minutes until they start to soften.

• Return the previously cooked sausage to the pan with the mushroom and tomato sauce. Stir well to combine all the ingredients and let them cook together for a few minutes to blend the flavors.

• Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. When ready, drain it, reserving some cooking water.

• Add the pasta to the pan with the sausage and mushroom sauce. Mix well, adding a little pasta cooking water if necessary to achieve a creamy consistency.

• Cook for another minute or two to blend the flavors. Taste and add salt and pepper to taste.

• Transfer the pasta with mushrooms, sausage, and cherry tomatoes to plates. Garnish with chopped fresh parsley and, if desired, grated Parmesan cheese.

  Bon appétit

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