Start by boiling a large pot of salted water. Add your favorite pasta (I love fettuccine for this recipe!) and cook it until al dente. Al dente pasta holds its texture well in the creamy sauce. Once done, drain the pasta and set it aside.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Remove the casings from the sausages and crumble them into the pan. Use a wooden spoon to break them into smaller pieces as they cook. Stir occasionally until the sausage is fully browned and cooked through, about 5-7 minutes. Remove the cooked sausage and set it aside, leaving the drippings in the pan.

Using the same skillet, add finely chopped onion and minced garlic. Sauté over medium heat until the onion turns translucent, about 2-3 minutes. Add 8 ounces of sliced mushrooms to the skillet and cook until browned and tender, approximately 5 minutes. Toss often to ensure even cooking.

Pour in 1/4 cup of white wine (if using) and simmer for a minute or two to allow the alcohol to evaporate. Return the sausage to the skillet and stir to combine with the mushrooms and onions.

Pour in 1 cup of heavy cream and 1/2 cup of chicken or vegetable broth. Stir the mixture and bring to a gentle simmer. Add 1/2 cup of grated Parmesan cheese, stirring until it melts and the sauce thickens to a creamy consistency. Season with salt and black pepper to taste.

Add the cooked pasta to the skillet with the sauce. Toss until the pasta is thoroughly coated in the creamy, savory mixture. Dish it out onto serving plates, garnish with fresh parsley and extra Parmesan, and serve immediately for the best flavor.