Calamarata with Mushrooms and Spicy Salsiccia

This dish brings together the bold flavors of the Italian North and South. Earthy, sautéed mushrooms and savory, spicy salsiccia are deglazed with white wine and finished with a touch of cream. Tossed with thick, ring-shaped Calamarata pasta, it’s a rich and hearty meal that balances heat, texture, and creaminess in every bite.

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Step 1

Boil the Water: Bring a large pot of salted water to a boil. Add the pasta and cook until slightly firmer than al dente, as it will finish cooking in the pan.

Step 2

Sauté the Base: Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and garlic. Sauté for 2–3 minutes until the onion begins to soften.

Step 3

Brown the Meat: Add the sausage meat to the pan, tearing it into small, bite-sized chunks. Cook until browned and slightly crispy.

Step 4

Cook Mushrooms: Add the sliced mushrooms to the pan. Sauté until they release their moisture and turn golden brown.

Step 5

Deglaze: Pour in the white wine. Use a wooden spoon to scrape any browned bits off the bottom of the pan. Let the wine simmer until it has reduced by half.

Step 6

Create the Sauce: Lower the heat to medium-low. Stir in the heavy cream, chopped parsley, and plenty of cracked black pepper. Let it simmer gently for a minute.

Step 7

Combine: Use a slotted spoon or tongs to transfer the pasta directly from the water into the sauce pan.

Step 8

The Finish: Toss the pasta and sauce together. Add a splash of the starchy pasta water to emulsify the sauce and make it creamy. Continue tossing for 1–2 minutes until the sauce clings to the pasta.

Step 9

Serve: Taste for salt and add more if needed. Serve immediately while hot.