Creamy Sausage with Shallots and Mushrooms over Rigatoni

Creamy Sausage with Shallots and Mushrooms over Rigatoni
1 lb. rigatoni, cooked according to package directions
1/8 cup plus 2 tablespoons olive oil, divided
2 to 4 cloves of garlic, pushed thru a press
4 large shallots, finely chopped


1/2 lb. white or baby Bella mushrooms, sliced
1 lb sweet Italian sausage, casings removed
1 cup dry white wine
1/2 cup chicken broth
2 1/2 cups heavy whipping cream
1 tablespoon finely chopped parsley
Salt and ground white pepper to taste
1/2 cup grated Romano cheese

In a large skillet, heat olive oil. Add the garlic, shallots and mushrooms. Saute until the vegetables are tender and the garlic is fragrant, about 10 minutes. Set aside.
Add the 2 tablespoons of oil to the same skillet and heat over medium-high heat. Add the sausage and brown, breaking up the pieces into larger chunks, for about 15 minutes or until no longer pink.
Add wine, broth and heavy cream; simmer until thickened, about 10 minutes. Add the shallot mixture and season with salt and pepper to taste. Pour over pasta, mixing well. Top with the parsley and grated Romano cheese.

Footnotes - I sometimes add a few tablespoons of grated Romano to the sauce as it's cooking to thicken it even more and add some more flavor. I am a cheese junkie..so the more, the better!!