Creamy Salsiccia & Black Trumpet Spaghetti

Prep time: 15 minutes |

Cook time: 20 minutes |

Servings: 2

This dish is a masterclass in "earthy meets savory." The deep, smoky notes of the black trumpet mushrooms perfectly complement the anise-forward fennel salsiccia. By emulsifying a touch of heavy cream with starchy pasta water, we achieve that glossy, restaurant-quality coat without the sauce feeling heavy.

Ingredients

Main Components

• 200g (7 oz) Spaghetti or Spaghettoni

• 250g (9 oz) Italian fennel sausage (salsiccia), casings removed

• 20g (0.7 oz) Dried black trumpet mushrooms (or 150g/5 oz fresh)

• 15ml (1 tbsp) Extra virgin olive oil

• 2 cloves Garlic, smashed

The Sauce

• 120ml (1/2 cup) Heavy cream

• 60ml (1/4 cup) Dry white wine (Pinot Grigio or Vermentino)

• 40g (1.5 oz) Pecorino Romano, finely grated

• Reserved pasta water (as needed)

• Salt and black pepper to taste

Garnish

• 4-5 sprigs Fresh thyme (leaves stripped)

• Fresh oregano leaves (as pictured)

Instructions

1. If using dried mushrooms, soak in warm water for 20 minutes. Drain and pat dry.

2. Bring a large pot of salted water to a boil.

3. Heat olive oil in a large skillet over medium-high heat.

4. Add crumbled sausage and garlic cloves. Brown sausage for 5-7 minutes.

5. Remove and discard garlic cloves once golden.

6. Add black trumpet mushrooms to the skillet. Sauté for 3 minutes until tender.

7. Deglaze the pan with 60ml (1/4 cup) white wine. Scrape up browned bits.

8. Drop spaghetti into boiling water. Cook 2 minutes less than package instructions.

9. Pour 120ml (1/2 cup) heavy cream into the skillet. Simmer on low.

10. Transfer pasta directly to the skillet using tongs.

11. Add 120ml (1/2 cup) starchy pasta water to the sauce.

12. Stir in 40g (1.5 oz) Pecorino Romano. Toss vigorously to emulsify.

13. Season with salt and a generous amount of cracked black pepper.

14. Adjust consistency with more pasta water if the sauce is too thick.

15. Plate immediately. Garnish with fresh thyme and oregano leaves.