Ingredients
2-3 Italian sausages, casing removed
1-2 c. fresh mushrooms, sliced
8 ounces uncooked bucatini pasta
2 tablespoons butter
1 heaping teaspoon course ground pepper
1/3 c. pasta water
1/2 c. finely-grated Pecorino cheese
Preparation
Bring a large pot of water to a boil, adding about 2 T. salt (as salty as the sea).
While the pasta water heats, crumble and cook the sausage in a large skillet (preferably nonstick) until brown. Add the sliced mushrooms and continue cooking until they change color. Remove from pan and drain if necessary; set aside.
Add the pasta to the boiling water and cook, stirring occasionally, until tender.
Meanwhile, melt the butter in your skillet over medium heat. Add the pepper and let it cook for 30 seconds, then remove from heat.
When the pasta is done, transfer it directly to the butter and pepper in skillet using tongs.
Place over low heat, and add about 1/3 cup of the pasta water to the skillet; then add in the cheese and toss the pasta briefly to coat, until the cheese is melted and you have a smooth sauce. You can add additional pasta water (or white wine) to thin out sauce, if necessary.
Add back in the sausage and mushrooms.
Serve immediately. Serve with extra grated cheese and extra black pepper, if desired.
Note: Recipe can be doubled