Sausage & Mushroom Pasta otherwise known as Pasta alla Porcini. This is currently on the menu at HUSH Public House in Scottsdale, so I took a shot at making it myself. My wife told me this is the best pasta dish I have ever made her……I’ll take that! Recipe below -3 Italian Sausage Links, removed from casing -Olive Oil drizzled in pan -1 Shallot, finely diced -3 Cloves Garlic, minced -8oz Mushrooms, thinly sliced, we used Baby Bella -1 C White Wine, we used Sauvignon Blanc -12oz Heavy Cream -6oz Pecorino Romano, finely shredded -Dash of Nutmeg -Pasta Water, we used about 1.5 C -Salt and Pepper to your liking -14oz Pasta, salt for water **We started with a Made In 5 quart Saucier, medium heat, add olive oil **Brown sausage for about 10 min and set aside **Add Mushrooms, spread em out and let em cook, 6-10 minutes **Add Shallots and garlic after making some room in middle of pan, let them cook a bit **Add Sausage back in **Add White Wine, scrape up bits and let it reduce **Good time to...