Remove sausage from its casing and crumble (or simply chop up the links) and add to hot olive oil in a large sauté pan. Cook until well browned and add minced garlic. Add the fresh mushrooms to the pan and cook until golden brown. Deglaze with white wine and reduce. Add the cream, reserved pasta water, parmesan cheese, parsley, and seasonings.
Instructions Cook pasta according to package instructions for al dente. Reserve 1 cup of the pasta water when draining. While the pasta is cooking, heat a large saute pan over med/high heat and add olive oil. Add sausage and cook until browned and cooked through, 10 – 12 minutes. Add garlic and cook 1 minute, then add the mushrooms, stirring well.
Cook the pasta, reserving one cup of pasta water for later. Sauté the onions in the oil and butter for 2 to 3 mins, then add the additional butter and melt. Add the mushrooms, garlic, salt and pepper and cook for around 3 minutes until softened, then add the stock and cream and simmer for a few minutes.
Pre-heat oven to 375F.In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Set aside. Melt butter in a large skillet over medium heat. onion and mushrooms, cook for 2-3 minute or until the mushrooms are soft and tender. Add garlic, spinach, italian seasoning, and salt + pepper. cook for another minute.