Bucatini in rustic sauce

chef

Gianluca Galliera

Other Ingredients

500 g. Bucatini Pasta

40 g. Cured Pancetta

40 g. Italian Sausage

q.s. Chili pepper

n. 1 Onion

q.s. Pecorino cheese, grated

Serve 6 

Cook the pasta in boiling salted water. Meanwhile, chop the onion and sauté it in a saucepan with some evoo. Add the sausage, pancetta and let them to brown; incorporate the mushrooms, the chili  pepper and a pinch of salt. Cook over moderate heat for about ten minutes, stirring from time to time. Drain the pasta and mix it with the sauce; finish with grated pecorino and chopped parsley. Serve hot.