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Pasta, Spicy Sausage Meat & Wild Mushrooms

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.

Serves 4


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


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.

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

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. 

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

Garnish with parsley and Parmesan and serve immediately.

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