Steps

1. In a bowl, combine 500g ground pork, 6g salt, 2g black pepper, 1.5g sage, and 1.5g rosemary. Knead thoroughly until sticky.
   🕒 00:40
2. Take out 200g of the kneaded sausage mixture for use. Store the rest in the refrigerator.
   🕒 01:42
3. Cut the 250g mushrooms (e.g., shimeji, king oyster, button mushrooms) into bite-sized pieces.
   🕒 01:23
4. Heat a frying pan without oil, add the cut mushrooms, and cook without stirring too much until the moisture evaporates and they get browned. This is the key! Browning the mushrooms while removing moisture concentrates their flavor and aroma.
   🕒 01:47
5. Lightly season the mushrooms with salt to taste and remove them from the pan.
   🕒 02:38
6. In the same pan, add olive oil to taste and add the reserved 200g sausage, breaking it up as you cook.
   🕒 02:45
7. Once the sausage has released its oil and is cooked through, return the mushrooms to the pan and stir-fry them together.
   🕒 03:03
8. Add water to taste to the pan, and simmer to create an instant broth from the flavors of the mushrooms and sausage.
   🕒 03:51
9. In a separate pot, cook the 160g spaghettini. Cook until al dente, about 1 minute less than the package instructions (e.g., if it says 6.5 minutes, cook for 6 minutes).
   🕒 02:49
10. Add the al dente pasta to the reduced broth. Cook over medium heat, allowing the pasta to absorb the broth's flavor.
    🕒 04:42
11. Finally, add a little olive oil and a little pasta water, mix, and turn off the heat.
    🕒 05:20
12. Plate the pasta and garnish with Italian parsley to taste and almonds to taste.
    🕒 05:40