Ingredients:
Kosher salt and ground black pepper
1/2 lb rigatoni or penne
1/2 lb garlic sausage, casings removed
Extra-virgin olive oil
2 garlic cloves, peeled and smashed
1 pound of wild mushrooms cut into chunks (chanterelle, black trumpet, maitake)
Or a mix of cremini and wild if quantities are limited
1 tablespoon unsalted butter
3/4 cup freshly grated Parmigiano-Reggiano
1/2 cup freshly grated Pecorino Romano
Directions:
1. Bring a large pot of water to a boil, add salt until it tastes like the sea
2. Cook the pasta according to package making sure not to overcook. When finished, ladle out a cup of the pasta water, then drain the pasta well.
3. Shape the garlic sausage into patties and heat (medium) on a large skillet, big enough to include all of the final ingredients. Flip occasionally until browned on both sides and just cooked in the center. Using a spoon, break up into bite sized pieces, scoop out of the skillet, and set aside.
4. Pour the sausage grease out and set the pan to medium-low heat. Add 1/4 cup of olive oil and smashed garlic cloves, cooking slowly to toast the garlic, making sure not to let it burn.
5. When the garlic is finished, add the mushrooms to the pan, seasoning generously with salt and pepper. Sauté until the mushrooms are getting browned and fragrant, about 6-12 minutes depending on size and type. If at any point the garlic is getting too dark, scoop it out and set aside with the sausage.
6. When the mushrooms are done, remove the pan from the heat and add the butter and a few spoonfuls of the pasta water, stir it around to create a creamy emulsion. Add the pasta and sausage, and mix with the mushrooms.
7. Add the cheeses and a bit more pasta water, mixing until everything is nice and creamy. Add more salt and pepper as needed, and serve immediately.