Fusilli With Salami And Creamy Mushroom Sauce - cooking recipe

Ingredients

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

Preparation

Cook the pasta in a large pan of boiling salted water for 8-10 mins or according to packet instructions until al dente.
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.
Use a slotted spoon to transfer the salami to a plate.
Return the pan to the heat, add the mushrooms to the salami drippings and saute over a medium heat for 6-8 mins stirring occasionally until nicely browned.
Add the mascarpone with the wine or water, nutmeg and seasoning to the pan, then cook gently, stirring until the sauce is smooth.
Drain the pasta in a colander and tip into the sauce with the salami.
Cook over a low heat until the sauce has thickened slightly.
Serve in bowls with plenty of Parmesan cheese on top.