Ingredients

  • 2 tablespoons Olive Oil (The Chef used Garlic Olive Oil)
  • 454 g Italian Sausage
  • 150 g medium Onion, finely chopped
  • 113 g Baby Bella Mushrooms
  • 10 g Fresh Sage, chopped
  • 15 g Garlic, minced
  • 240 ml Dry White Wine
  • 355 ml Heavy Cream
  • Salt to taste
  • Freshly Ground Black Pepper, to taste
  • 100 g Pecorino Romano Cheese, grated
  • 30 g Unsalted Butter (optional)
  • 454 g Penne Pasta (or your favorite pasta)
  • Olive Oil, for drizzling
  • Fresh Sage Leaves, for garnish (optional)

Instructions

  1. Cut up the onion into small pieces
  2. Cut up the sausage into small pieces
  3. Brown the sausages on medium-high heat until they get a little crusty
  4. Add the unions, sauté together for about 5 minutes
  5. Add the mushrooms, add salt to draw out moisture
  6. Put on a pan with boiling water, add a strong pinch of salt
  7. When you smell the garlic, add the white wine. Let it reduce by half.
  8. Add the cream, let it reduce
  9. Add the cheese
  10. Add salt and peper to taste
  11. Too strong? Some more cream