For this autumnal pasta dish Melbourne chef Guy Grossi likes to make fresh scialatielli, which is like a fat tagliatelle. Alternatively, use a dried short pasta such as maccheroni or trofie. Whatever pasta you choose, with such a beautifully simple dish, it's important to use the best quality ingredients you can find.
- 500 g fresh scialatielli, or dried maccheroni or trofie
- 100 ml olive oil
- 6 pork and fennel sausages, meat squeezed from the casings
- 1 garlic clove, crushed
- 100 g morel mushrooms (or other wild mushrooms), well rinsed and roughly sliced
- 150 g Swiss brown mushrooms, roughly sliced
- 150 g oyster mushrooms, roughly sliced
- 2 tbsp chopped sage
- sea salt
- freshly ground black pepper
- 2 tbsp chopped flat-leaf parsley
- splash of white wine
- 100 g parmigiano reggiano, grated
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook the pasta in salted boiling water until al dente. While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Add the sausage meat in spoonfuls, then add the garlic. Brown the meat, stirring to break it up. Add the mushrooms and continue to stir. Add the sage, season carefully with salt and pepper and cook for another few minutes until the mushrooms are tender. Add the parsley and wine.
Drain the pasta and add to the mushrooms, tossing to combine. Remove from the heat and stir through the parmigiano reggiano.