Fettuccine with Pork Sausage and Oyster Mushroom

This is a throw together recipe inspired by a memorable meal (one of many) in Tuscany with my beautiful family, heavily pregnant with my first bubba Stevie, one European summer 8 years ago.

It was a completely idyllic holiday, fondly remembered and appreciated now more than ever. We had rented a stunning house in the hills of Tuscany and a local lady, Anna, cooked for us - with love and passion - every night. Bellissimo!!

I ate so many truffles on that trip, 28 weeks pregnant, that I remember googling truffles+pregnancy+safety on numerous occasions. Needless to say my little girl Stevie has a fantastic appetite and sophisticated one too!

Enjoy this one. It's a goodie and it really embodies the passion and love in Italian home cooking.

For 4 serves

1 packet fettuccine
3 large pork sausages (pure pork or with fennel works too!)
1 white onion finely chopped
2 cloves garlic finely chopped
Large dash or two of olive oil (cold pressed extra virgin)
500 grams oyster mushrooms
MFMs Classic Chicken Broth
Handful of parsley
Good sprinkle of chilli
Parmesan (of course)

Heat the oil in a heavy based frypan. Add the onion and garlic and cook until the onions is translucent. Then add the sausages. Cook low and slow and after about 10 minutes start breaking them up with the back of the spatula. You want them to be completely split open and broken into rustic chunks. At this stage add MFMs Classic Chicken Broth - enough to simmer everything in 1 inch of broth. Now start to cook the fettuccine (separately) in a large saucepan with olive oil and salt - until al dente. Whilst that is cooking, add the oyster mushrooms to the pan with the sausage meat and broth and gently simmer off the broth so the mushrooms cook through and your left with a film of flavoursome broth. Once this process is done - set aside until the pasta is also done. Then mix it altogether - be careful not to break the mushroom up! Sprinkle with fresh parsley, chilli to taste and then finish with parmesan.