Creamy Sausage & Mushroom Penne

I modified this from Giada's recipe I watched her do on my day off with the kids. I added meat of course. LOL. I'm sure it's delicious without the meat, but for my house it doesn't feel like dinner unless there's protein in it. You can take the meat out and it's completely a vegetarian dish since you use veggie stock. It's delicious and easy! Try it out!

Ingredients

* 1 pound penne pasta
* 2 tablespoons olive oil
* 1 pound sweet Italian sausage, casing removed
* 2 shallots, minced
* 1 clove garlic, minced
* Salt and freshly ground black pepper
* 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
* 1/2 cup white wine
* 1/2 cup vegetable stock
* 1 cup (8 ounces) mascarpone cheese, at room temperature
* 1/2 cup grated Parmesan
* 1/4 cup chopped parsley

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until golden brown. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped parsley. Serve immediately.