GLUTEN-FREE MILLET PASTA WITH SAUSAGE AND MUSHROOMS

First, boil water in a medium-sized pot, and add a spoonful of oil and salt. When the water boils, add the pasta and cook at a gentle simmer for about 5 minutes or until it softens to your liking. Next, drain the pasta and rinse with cold water (this stops the softening). Save a little liquid and use it later to improve the taste of the sauce.

Cut the sausage lengthwise, open the wrapper and cut it into small wedges. Then fry it in a large pan with a tablespoon of oil. When the fat has melted from the sausage, and the meat is fried, remove it from the pan with a spatula and store it in a suitable pot. Fry the finely chopped onion and garlic in the remaining fat until translucent. Then add sliced mushrooms and fry them to release their liquid—salt and pepper to taste.

When the mushrooms are fried, add back the sausage and mix. In the end, add pasta to the pan, mix slightly and fry a little more, adding some more liquid from the cooked pasta if necessary. At the very end, add fresh or dried parsley to the pasta.

You can decorate the dish with parmesan slices. We added a little lemon peel to the dishes for a better look and more freshness.

Bon Appetit!