A creamy and flavorful pasta dish featuring Italian sausage, chanterelle mushrooms, and a touch of white wine and cream.
Prepare the ingredients by slicing the leek, shallot, and chives, and cleaning the chanterelles.
Cook the pasta in salted boiling water until al dente.
Remove the casing from the salsiccia and crumble the meat.
Heat olive oil in a pan and cook the salsiccia until browned, then remove it from the pan.
In the same pan, add more olive oil and sauté the chanterelles and shallot.
Return half of the cooked salsiccia to the pan and deglaze with white wine.
Add the cream and some pasta water to the pan, and season with salt and pepper.
Mix the cooked pasta with the sauce in the pan.
Serve the pasta topped with Parmigiano Reggiano and fresh chives.
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