For 4 people
500g linguine (I used spinach linguine)
150g mushrooms (I used Shimeji mushrooms, but you can also use chanterelles)
4 salsiccia sausages
2 red peppers
2 red onions
2 cloves of garlic
4 spring onions
1 tablespoon oregano (fresh or dried)
2 tablespoon olive oil
Salt and freshly ground black pepper to taste
1. Cut red peppers in slices and clean the mushrooms with a paper tissue; put the vegetables aside. Chop garlic cloves and chili finely and slice the onions; but all aside together in a bowl. Cut tomatoes in small cubes put aside.
2. Bring a pot of salted water to a boil and cook pasta until its aldente. Meanwhile cut the sausage into bite sized pieces (You can also press the sausage filling out of the intestine and form in little balls).
3. Heat up a pan and add the sausage balls; roast for 2 minutes before adding the chopped garlic. After another 2 minutes add onions and red pepper and roast for 2-3 minutes while stirring. Then add the mushrooms and tomato cubes and let it simmer until the pasta is done; meanwhile slice spring onions in small rings.
4. When the linguine are done, add spring onions and oregano to the sauce and season to taste with salt and ground black pepper. Drain pasta and arrange on plates with the sauce. Enjoy!