Fettuccine Boscaiola

Ingredients:

400 g
Egg Fettuccine, boiled 7 minutes in Water with 10 g of Salt, reserve 300 ml of Pasta Water
500 g
Italian Sausage, remove casings, freeze, then grind up
400 g
Mushrooms, sliced
1
Red Finger Chili, finely chopped
60 g
Pecorino Romano, finely grated
100 g
Cream Cheese, room temperature
200 ml
White Wine
60 ml
Olive Oil
4 cloves
Garlic, crushed
6 g
Pepper, ground

Method:

In a sauce pan on medium high heat, add Oil, allow to get hot. Add Sausage, sauté for 8 minutes, (until browned), set aside leaving Oil. Add Mushrooms, Pepper, and Chili, sauté for 10 minutes, (until Mushroom liquids released, and boiled off).
Reduce heat to medium. Make a well in centre of pan, add Garlic, sauté for 30 seconds, mix well. Deglaze pan with Wine, mix well, simmer for 10 minutes, (until Wine is mostly reduced).
Remove from the heat. Add Pasta to the pan, add Cream Cheese, mix until Cheese is melted. Add Pasta Water, mix until well combined.
Add Pecorino Cheese, mix until well combined. Keep mixing, until a creamy thick Sauce develops.