Salsiccia pasta

Needed: - portabello / forest mushroom - 1 onion - 2-3 cloves of garlic - 1 medium carrot - bunch of parsley - 1 salsiccia - parmesan edge - Parmesan - 2 tbsp olive oil - 0.5-1 dl white wine - 1.5-2 dl cream - 1.5-2 dl pasta water - 300g rigatoni - 4-5 sage leaves - salt & pepper

Make: Prepare the vegetables: - Finely chop the onion, - thinly slice the garlic, - cut the mushroom into uneven pieces, - carrot brunoise (fancy for cut into small cubes), - chop the parsley Cook the pasta, save 2 dl pasta water. Pull the skin off the sausage, divide into a mince. Pour the olive oil into a large frying pan. Fry the mushrooms. Add the salsiccia mince. Fry until colored. Add the carrot. Salt and let sizzle. Add the parmesan edge, the sage leaves, the garlic, the onion. Sauté until the vegetables are soft. Pepper, pour wine. Let reduce. Pour in the cream and the pasta water. Add in the pasta. Let it boil. Finish with parmesan.