Even if I'm only cooking this for two I'll still cook enough for four people and have the leftovers for lunch the next day.

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Serves 4

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Ingredients

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1 onion, peeled and finely chopped

1 large clover garlic, peeled and finely chopped

255g organic spicy sausage, meat removed from skin

Olive oil

2 handfuls of fresh thyme, stalks removed

1-2 small dried red chillies, crumbled, to taste

400g wild mushrooms (blewits, chanterelles, oyster & shiitake), torn

400g pasta

Salt & pepper

3 knobs of butter

1 handful of parsley, chopped

1 handful of grated Parmesan cheese

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Method

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Fry the onions, garlic and sausage meat in a little olive oil until lightly golden. Add the thyme, chillies and mushrooms. Continue to fry, cooking away any moisture from the mushrooms.

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Cook the pasta in boiling water until al dente. Reserve the a little cooking water and then drain.

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Remove the frying pan from the heat, season to taste and add in the 3 knobs of butter and a little cooking water from the pasta. 

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Toss the pasta with everything from the frying pan and then serve.

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Garnish with parsley and Parmesan and serve immediately.

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