Step 1

Skin the sausage and crumble it as fine as possible.

Step 2

Put the shallots in a small saucepan with the butter and oil, and sauté until pale gold.

Step 3

Add the crumbled sausage meat, and sauté for 10 minutes, stirring frequently.

Step 4

Add the pepper and the cream, turn up the heat to medium-high, and cook until the cream has thickened. Stir frequently while cooking. Taste and correct for salt.

Step 5

Drop the pasta into 4 quarts of boiling, salted water, and stir with a wooden spoon. When al dente (firm to the bite), drain, giving the colander a few vigorous up and down jerks to shake all the water out of the pasta's cavities.

Step 6

Transfer to a warm serving bowl, toss with the sauce, and serve immediately, with a little freshly grated Parmigiano cheese on the side.