Linguine S. Cappelli and mushrooms

• 180g of Senatore Cappelli linguine
• 200g of mushrooms cut into thin slices
• Fresh chili pepper
• 5 sage leaves
• Extra virgin olive oil
• 30 g of grated Parmesan cheese

Heat the extra virgin olive oil in a pan, add chili pepper and sage, then add the mushrooms and stir, cover with a lid, and cook. Once cooked, add salt.

Meanwhile, cook the pasta in boiling salted water, reserving a ladleful of the cooking water. Drain the pasta and toss it in the pan with the mushrooms over high heat, adding a little of the cooking water. Turn off the heat, add the Parmesan cheese, and a little more of the cooking water. Stir and serve.