Clean the mushrooms cutting the roots from the stems and scaping away any earth on the stems or caps. Peel the caps and cut into thin slices.
Skin the sausages and crumble them with your fingers, then peel the onion and chop it finely.
Dice the bacon. Peel the garlic clove and crush it lightly.
Put the extra virgin olive oil in a non-stick deep saucepan and heat it slightly. Add the chopped onion and let it soften for a minute, then add the bacon and crumbled sausage and brown for 3 minutes.
Add the sliced mushrooms, mix well and let them sauté gently for 5 minutes, then add the white wine, increase the heat and let it evaporate for a couple of minutes.
Slice the San Marzano DOP tomatoes cut lengthwise into fillets and add them to the saucepan with all their juice.
Season with freshly-ground salt and green pepper, mix and simmer for 20 minutes, stirring often and taking care that the sauce doesn’t dry out.
In the meantime, cook the pasta al dente in plenty of boiling salted water. Drain and add to the saucepan.
Mix well over a high heat to make sure the sauce coats the pasta completely.
Take off the heat, drizzle with the chopped parsley and grated parmesan. Mix and divide the pasta with mushroom and sausage sauce into individual portions.
Serve piping hot.