First, get a large pot of water on the stove to boil for the pasta. Let it come to a boil while you make the sauce.
Heat Butter (1 tablespoon) and the Olive Oil (2 tablespoon) in a large skillet with deep sides over medium-high heat. Brown the Chicken Sausage (4) rounds in it for about 6-8 minutes until they cook through and develop some color on the outside. Remove them to a plate and set them aside.
Add in the other tablespoon of Butter (1 tablespoon) and let it melt before you pour in the Cremini Mushroom (1 pound). Let the mushrooms cook down and brown for a couple of minutes.
Add in the Onion (1), Garlic (3 clove), Salt (1 pinch), Ground Black Pepper (1 pinch), Dried Parsley (1 teaspoon) and Red Wine (2 tablespoon). Let that whole mixture cook for 6-8 minutes while you stir it occasionally.
Return the chicken sausage to the pan and pour in the Balsamic Vinegar (1 cup), Heavy Cream (1 cup) and Parmesan Cheese (1/4 cup). Stir it all well, then bring it to a low boil. Reduce it to a simmer and let it gently bubble for 10 minutes, stirring it every so often.
The pasta water should be boiling at this point. Salt it generously, then cook the Linguine (1 pound) in it until tender for about 8 minutes.
Drain it, then toss it in the pan with the sauce. Let it absorb the sauce for a couple of minutes while you stir it all together, then take it off the heat. Scoop into bowls and top with more parmesan. Serve immediately and enjoy!