Rigatoni with spicy sausage and crispy mushrooms

Ingredients:

• 450 g of champignons, cut into 0.5 cm thick slices.
• 4 tablespoons extra-virgin olive oil
• 1 tsp chopped fresh rosemary + 1 small sprig
• 350 g raw sweet or hot Italian sausages (about 4 pcs.), casings removed
• 2 cloves garlic, thinly sliced
• 3.5 tbsp. marinara sauce
• 450 g rigatoni
• For serving: grated Gruyere, Parmesan or Pecorino

Preparation:

1. Preheat oven to 190°C. Bring a large saucepan of salted water to a boil.
2. Toss the mushrooms with 1 tablespoon olive oil, chopped rosemary, 1 teaspoon salt, and a few grinds of black pepper. Arrange them in a single layer on a baking sheet and roast, stirring occasionally, until dry and crisp in spots, 40-50 minutes.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the sausage and garlic and cook, breaking up any lumps with a wooden spoon, for about 6 minutes. Add the marinara sauce, rosemary sprig, and 1 cup water and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Season with salt and pepper to taste.
4. Add the pasta to boiling water and cook according to package directions. Drain, transfer the pasta to a large serving bowl, and toss with the meat sauce. Serve with mushrooms and grated cheese.