Pappardelle with Spicy Sausage Meat and Mixed Wild Mushrooms

i made this dish this evening from Jamie Oliver's - The Naked Chef cookbook

Pappardelle, Spicy Sausage Meat and Mixed Wild Mushrooms

1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
255g/9oz of the best spicy sausage you can find, meat removed from skin
olive oil
2 good handfuls of fresh thyme, leaves picked
1-2 small dried red chilies, crumbled, to taste
400g/14oz mixed wild mushrooms (girolles, chanterelles, ceps or blewits, oyster and shitake), torn
fresh pappardelle: 1 x pasta recipe (page 98
*I USED TAGLIATELLE PASTA*
salt and freshly ground black pepper
3 good knobs of butter
1 handful of parsley, chopped
1 handful of grated parmesan cheese

Fry the onion, garlic and sausage meat in a little olive oil until lightly golden. Add the thyme, chilies and mushrooms. Cook the pappardelle in salted boiling water until al dente. Reserve a little cooking water. Remove the mushrooms from the heat, season to taste and loosen with 3 knobs of butter and a little cooking water from the pasta. Toss the drained pasta with the mushrooms and serve sprinkled with lots of parsley and some grated parmesan.

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