Ingredients for 4 people

+/- 400 grams of pasta (fairly wide pasta that can be coated with the sauce and has texture; my preference is for medium-sized rigatoni or conchiglie)

+/- 200 grams mushrooms (depending on taste, I like to use porcini mushrooms)

+/- 400 grams salsiccia sausage (preferably with fennel)

olive oil

1 small onion

2 cloves of garlic

white wine (dry Italian)

pasta cooking water

grated pecorino romano cheese

salt and pepper

Recipe

1) In a large frying pan over a medium heat, add the oil and the sausage without the skin. Remove the salsiccia, add the chopped onion and crushed garlic and fry until the onion is soft. The pan should not be too hot so as not to burn the garlic.

2) Remove the onion and garlic and mix with the salsiccia, then brown the thickly sliced mushrooms. Once the mushrooms are golden brown, add the salsiccia, onion and garlic mixture, then deglaze with the white wine and reduce by about half.

3) Cook the pasta. When the pasta is almost al dente, add it to the pan, reserving some of the cooking water for later. Toss to coat with the sauce. Leave to cook until the pasta is al dente, adding the pasta cooking water as you go along to make a nice creamy sauce, but not too much. Stir in the pecorino romano. Serve with a little more pecorino romano, a drizzle of olive oil and a grind of pepper.

Alexandro Dozzo

Senior asset manager for Technopolis Gasperich, Alexandro loves entertaining and sharing good times around the table. And as he also loves good wine, he’s put together a few suggestions.

Tips

For this dish, I shop at Aldo Bei & Fils in Foetz.

In terms of wine, I’m a red wine lover. I like to drink Amarone with this dish. Of course, you can also drink a white wine, such as Rapitalà.

This article was originally written in for the print edition of Paperjam magazine , published on 9 July. The content is produced exclusively for the magazine. It is published on the website to contribute to the complete Paperjam archive. .