Ingredients

400g/14¼oz fresh tagliatelle

8 tbsp Italian olive oil

1 medium onion, finely sliced

4 Italian sausages, chopped

2 handfuls chestnut mushrooms, sliced

1 medium red chilli

1 handful pine nuts

100g/3½oz pecorino cheese, freshly grated

Salt and freshly ground black pepper to taste

Directions

Cook the pasta in salted boiling water until al dente.

In a frying pan, heat the olive oil and shallow fry the onion and sausage until golden.

Add the mushrooms, chilli and the pine kernels, season with salt and pepper and cook for approximately three minutes.

Drain the pasta, add to the sauce and mix well.

Serve immediately with some freshly grated pecorino on top.