Creamy Mushroom & Sausage Pasta

Method

1. Brown the sausage in a pan over low heat.
2. Slice the shallots while the sausage browns.
3. Add the sliced shallots and garlic to the pan with the rendered sausage fat.
4. Pour in white wine and let it reduce.
5. Add tomato paste and stir.
6. Add mushrooms and season with salt and pepper.
7. Remove the garlic clove.
8. Cook the rigatoni pasta in salted boiling water until al dente.
9. Add heavy cream to the sauce and stir.
10. Add the cooked pasta to the sauce and toss to combine.
11. Chop a generous amount of parsley and add to the pasta.
12. Grate Parmigiano Reggiano directly over the pasta.
13. Drizzle with a little extra olive oil (the tears of the pasta gods).
14. Finish with more fresh parsley and serve.