Fusilli With Salami And Creamy Mushroom Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces fusilli
• 3 ounces salami, cut into strips
• 8 ounces chestnut mushrooms, sliced
• 8 ounces mascarpone cheese
• 3 tablespoons dry wine or 3 tablespoons water
• 1/8 teaspoon nutmeg, fresly grated (optional)
• 4 ounces parmesan cheese, grated
• salt and pepper, to taste

Recipe

• 1 cook the pasta in a large pan of boiling salted water for 8-10 mins or according to packet instructions until al dente.
• 2 meanwhile, heat a large non-stick frying pan and when hot, add the salami and fry over a medium heat, for 4-5 mins or until crisp and the fat has come out the salami.
• 3 use a slotted spoon to transfer the salami to a plate.
• 4 return the pan to the heat, add the mushrooms to the salami drippings and sauté over a medium heat for 6-8 mins stirring occasionally until nicely browned.
• 5 add the mascarpone with the wine or water, nutmeg and seasoning to the pan, then cook gently, stirring until the sauce is smooth.
• 6 drain the pasta in a colander and tip into the sauce with the salami.
• 7 cook over a low heat until the sauce has thickened slightly.
• 8 serve in bowls with plenty of parmesan cheese on top.