Creamy mushroom and sausage pasta: the secret to making it velvety (and the trick to keep it from drying out)

For a perfect result, make sure you have fresh ingredients and do not skip the step of browning the meat.

• Pasta: 6 oz (short formats such as penne or rigatoni are ideal)
• Sausage: 4.5 oz (already stripped of its casing)
• Champignon mushrooms: 4 oz
• Cooking cream: 3 tablespoons
• White wine: 1 tablespoons
• Grated parmesan cheese: 1 tablespoons
• Garlic: 1 clove
• Hot water: ½ glass
• Seasonings: Olive oil, black pepper, fresh parsley to taste.

1. Prepare the mushrooms: Clean the mushrooms by removing the soil from the stem with a damp cloth (do not wash them under water!). Slice them thinly lengthwise.
2. Brown the base: In a large skillet, heat a round of oil with the garlic clove. Add the coarsely crumbled sausage and brown over high heat for 3-4 minutes until crispy.
3. Deglaze and season: Pour in the white wine and let it evaporate almost completely. Add the mushrooms and the half cup of hot water. Cover and cook over medium heat for about 10-12 minutes, stirring often.
4. The velvety touch: While the pasta is cooking in salted water, remove the garlic from the sauce and lower the heat. Add the cream and a generous sprinkling of black pepper. Stir until the sauce becomes smooth.
5. The mantecatura (The trick): Drain the pasta al dente directly into the pan, keeping some of the cooking water aside. Add the Parmesan cheese and toss to coat. If the pasta seems dry, add a tablespoon of cooking water at a time-the starch will create a perfect emulsion with the cream and cheese.
6. Finish: Turn off the heat, add chopped fresh parsley, and serve immediately.

• Don't overdo the cream: This quantity is only for binding; the real creaminess should come from the meeting of the starch in the cooking water and the Parmesan cheese.
• "Intense" variation: If you want a more autumnal flavor, replace half of the champignons with porcini mushrooms (you can also use dried, soaked in water).
• Without Cream? You can replace it with 2 tablespoons of cream cheese or some ricotta thinned with the cooking water.

• Can I use chicken sausage? Certainly, you will get a milder flavor. In this case, add a pinch of rosemary while browning.
• Which pasta format is best? Noodles are great for retaining the sauce, but for even short shapes (penne, rigatoni, fusilli) are often more associated with fast, everyday cooking.
• Can it be stored? This is a dish that should be eaten immediately. If it's leftover, reheat it in a pan by adding a dash of milk to restore the cream's fluidity.