Put a large pot of water on to boil.

In a large fry pan over medium-high, heat 2 tablespoons of olive oil until shimmering then fry the crushed garlic cloves for a minute or two.

Reduce the heat to medium, pull the skinless spicy Italian sausage meat apart with your hands into small rough pieces and add it to the pan, using a fork if needed to further break the meat down a little, and fry the sausage for five minutes or so until brown. Transfer the cooked sausage meat to a plate.

Deglaze the pan with half a cup of wine (or water), using a wooden spoon or spatula to scrape the browned caramelised bits of pork from the bottom and sides of the pan, then pour that liquid into a small bowl.

Heat the remaining olive oil, add the mushrooms and stir continuously so they cook evenly. When the mushrooms have soaked up the olive oil, add a little pan liquid, continuing to stir the mushrooms, adding liquid as needed. When the mushrooms are brown, return the sausage, add the remaining liquid, stir to combine well, and reduce heat to low.

When the water is boiling, add a pinch of salt and the pasta, put the lid on, and cook according to the pasta instructions, around ten minutes, until al dente. Using a pronged pasta spoon or tongs, transfer the pasta directly to the pan, including a few tablespoons of pasta water.

Add the roughly chopped celery leaves, chilli flakes and salt, stir to incorporate, taste, adjust seasoning if needed, and distribute between plates.

Finish with a drizzle of extra virgin olive oil, a few grinds of cracked black pepper, and serve with grated Parmigiano Reggiano or Pecorino Romano.