Gemelli with Sausage and Mushrooms

A few weeks ago I paid the wonderful Nonna Angelina a visit at her daughters home in Long Island. There was no point in arguing, I was happily staying for dinner. As soon as I arrived I could smell the deliciousness in the kitchen. Nonna Angelina was working on a delightful sauce of shallots, sweet fennel sausage and mushrooms (my favorite) tossed with a bit of cream. As I swooned with every bite at dinner I knew I had to make it at home as soon as possible, using her recipe of course!

Ingredients

For 4 Person(s)

For the Pasta:

3 tablespoons extra virgin olive oil
2 small shallots or 1 large one, cut into a 1/4 inch dice
1 pound sweet fennel sausage, casing removed
8 ounces baby portobello mushrooms cut into a 1/4 inch dice
2 cups heavy cream
1 pound dried gemelli pasta or farfalle
1/2 cup Parmigiano Reggiano cheese, grated

Directions

Put a large saute` pan over a medium flame and heat the oil. Add the shallots and cook until soft, about 3-5 minutes.
Add the sausage to the pan breaking it up into small pieces with a wooden spoon as it cooks. Cook until the sausage is evenly browned, about 7 minutes.
Add the mushrooms to the pan and cook until soft, about 5 minutes.
Pour in the cream and return the pan to a boil. Cook for 2-3 minutes. Taste for seasoning and season as desired. Lower the flame to the lowest setting possible.
Cook the pasta in generously salted boiling water until al dente. Drain and add to the saute` pan along with the grated cheese. Turn of the flame and toss for 1-2 minutes.
Serve in warm bowls.