Step 1

Cook the pasta in a pot of salted boiling water according to package instructions.

Step 2

Meanwhile, heat the olive oil in a large frying pan and add the chicken sausage, casing removed, break it up into chunks with a spatula, cook over medium heat until it’s cooked all the way through, remove from the pan to a plate.

Step 3

In the same pan, melt the butter and add the sliced mushrooms, fry them over medium high heat until golden, then season with salt and pepper. Deglaze the pan with the white wine, bring the heat down to medium and let it simmer until the wine is reduced in volume. Add the heavy cream, Parmesan cheese and stir to combine allowing the cheese to melt into the sauce. Then bring the sausage back to the pan and add salt to taste.

Step 4

Drain the pasta and reserve ½ cup of the pasta water. Add the pasta to the sauce and toss to combine, season with more salt, otherwise the pasta might taste a bit bland. If the dish is a bit dry, add a splash to boiling water to loosen it, then sprinkle with fresh chopped parsley. Serve with additional Parmesan cheese.