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Break up the salsiccia in somewhat even pieces.
Season it with salt and pepper.
On medium-high heat, fry the salsiccia until you get some colour. Reserve.
Fry the mushrooms in the same pan.
When ready, add the garlic and harissa. Deglaze with white wine if using or any other liquid.
Add the salsiccia back, and then the cream; turn the heat to low.
Add some of the pasta water, or toss the pasta directly from the pot.
Serve.