Pasta with crispy salami and mushrooms

Boil the penne according to the instructions on the package. Drain the pasta and drain in a colander.

Cut the salami into strips. Heat a pan with non-stick coating and cook the strips of salami crispy. Remove them from the pan and let them drain on a plate with kitchen paper.

Cut the mushrooms into segments. Fry the mushrooms in the shortening for 5 minutes. Add the wine and creme fraiche and heat on low heat for 2-3 minutes, until the sauce is warm and bound.

Scoop the pasta through and season with (freshly ground) pepper and salt. Spoon the penne into deep plates and garnish with a piece of arugula and the strips of salami.