Ingredients

1 onion, peeled and finely chopped

1 clove of garlic, peeled and finely chopped

2 or 3 of the best spicy sausages you can find, meat removed from skin

olive oil

2 good handfuls of fresh thyme, leaves picked

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

400g/14oz mixed wild mushrooms (from Damien the Mushroom Man), roughly chopped

fresh pappardelle (or get the good italian dried stuff)

salt and freshly ground black pepper

3 good knobs of butter

1 handful of parsley, chopped

1 handful of grated Parmesan cheese

Method

Fry the onion, 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 pappardelle in salted boiling water until al dente. Reserve a little cooking water.

Remove the mushrooms from the heat, season to taste and loosen with 3 knobs of butter and a little cooking water from the pasta. Toss the drained pasta with the mushrooms and serve sprinkled with lots of parsley and some grated Parmesan.

If you want more of a sauce for the pasta I add ¼ cup chicken stock and 2 tablespoons cream to the mixture before tossing it all together.

Drink with a good pinot noir.

Serves 2-4