Fusilli from Basilicata with Sausage and Mushrooms

In a large pan, brown the pancetta cut into longitudinal strips together with the mushrooms cut into quarters or eighths, depending on their size.

Remove the sausage casing, crumble the meat, and add it to the pan along with a whole garlic clove (which you will remove after a short while). Season lightly with salt and deglaze everything with approximately 100 ml of red wine.

Cook the pasta al dente in salted water. Meanwhile, add the coarsely chopped parsley and lemon zest to the pan. Add the cooked pasta to the sauce and mix everything for one minute to combine the flavors.