Spaghetti Aglio e olio (con Pork Sausage I Spinach I Mushroom)

Drunken Weapon : White Wine

(serves 4)

Ingredients

Spaghetti (any make)

1 tbsp Olive Oil

1 tsp Salt

For Mix

4 pieces Pork Sausage (i have used pork sausage from Artisan Meats (New Delhi) and The Ham Shop (Bangalore) sliced

1 pkt Mushroom sliced thin

1 tbsp Red dry chili flakes

1 tbsp Garlic

1 pkt Spinach washed and chopped (can chop it anyway you like)

Olive Oil

1 tsp Butter

Salt & Pepper

Method

In a large cauldron boil enough water to cover the Spaghetti to be added. Once the water is semi boiling, add the olive oil and 1 tsp salt. Wait a minute for the water to take in the two, stir this and then add your Spaghetti. Remove in a sieve after 20 minutes of in a medium-low flame.

In a Pan, add the butter, garlic, wait till they brown and then add the mushroom. Sprinkle some salt and pepper, add chili flakes. Wait till the mushroom leaves water, so keep this on low flame. Once you see the mushroom frying, make sure you keep stirring so it doesn't brown further or fry. The idea is to let the extra water evaporate. Once done, remove the mushroom.

In the same pan, now add the spinach, and cook. Till again the excess water has been removed. To this now add the sausage slices. Once the sausage is browning, add the mushroom mix. You can add olive oil if needed. Remove once the three key ingredients have mixed well.

In the same pan, layer the spaghetti and the meat mix, and keep twirling this to mix with the spaghetti well. Use plastic tongs for better use.