| 1 box | BARILLA Farfalle |
| 1 tablespoon | extra virgin olive oil |
| 2 tablespoons | shallots, chopped |
| 1 pound | Italian sausage |
| 1 cup | white wine |
| 1 pound | domestic mushrooms, sliced |
| to taste | salt |
| to taste | freshly ground black pepper |
| 3/4 cup | half & half |
| 1/4 cup | Parmigiano cheese, grated |
| 2 tablespoons | Italian parsley, chopped |
BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add shallots and saute for 2 minutes.
ADD sausage to skillet and cook until brown .
ADD white wine; simmer until reduced by half.
STIR in mushrooms. Sauté until tender. Season the sauce with salt and pepper. Pour in half and half, simmer until sauce begins to thicken.
COOK pasta according to the directions. Drain and toss with the sauce.
SPRINKLE with Parmigiano cheese and parsley.