Slowly heat the oil with the finely chopped leek in a pan over low heat.
Crumble sausage, put it in the pan e cook it for 15 minutes. Then add the honey mushrooms drained from the oil.
Cook the Chestnuts Fettuccine Filotea in plenty of salted boiling water, drain the egg pasta and toss in the pan with the sauce.
Add some thyme leaves on top then serve the dish and enjoy!