Spaghetti with mushroom sauce and Italian sausages

Ingredients:

• 350 g spaghetti
• 3 teaspoons olive oil
• 350 gr. Italian sausages for frying, remove the shell
• 250 g frozen mushroom mix, defrosted
• Coarse salt and freshly ground pepper
• 3 tablespoons tomato paste
• 1 tsp chopped fresh rosemary
• 1/4 cup heavy cream
• Grated Parmesan cheese, for sprinkling (optional)

Preparation:

1. Bring a saucepan of salted water to a boil. Add the spaghetti and cook for the amount of time indicated on the package. Reserve 1/2 cup of the cooking liquid and drain the remaining liquid.
2. Meanwhile, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the sausage meat and cook, breaking it up with a wooden spatula, for about 5 minutes. Transfer the cooked sausage meat to a bowl.
3. Add 2 teaspoons of olive oil and mushrooms to the same pan, season with salt and pepper, and cook until golden brown, 3-4 minutes. Stir in the tomato paste and rosemary and cook, stirring, for 1 minute. Add the browned ground meat to the pan with the mushrooms, pour in the cream and 1 cup of water, bring to a boil, and cook until thickened, 8-10 minutes. Season with salt and pepper.
4. Add the cooked spaghetti to the pan and toss with the sauce, adding more of the cooking liquid if needed. Serve the spaghetti with the sauce, sprinkled with Parmesan cheese.