Creamy Pasta With Sausage and Mushrooms

Bring a large pot of salted water to a boil. Cook the Penne Pasta (1 lb) according to package directions, about 8 to 9 minutes.

In a large, deep skillet, heat the Olive Oil (1 Tbsp) over medium-high heat and cook the Sweet Italian Sausage Links (1 lb) , turning occasionally, for 5 to 7 minutes. Remove from the pan to cool and slice thinly.

Cooked the Onion (1) over medium-high heat in the pan with the sausage fat and oil, stirring in the Italian Seasoning (2 tsp) , Dried Sage (1 tsp) , Dried Thyme (1/2 tsp) , and ¼ tsp each Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Cook for 3 to 4 minutes, until the onions are softened.

Add the Unsalted Butter (1 Tbsp) and melt, combining it with the onions and seasonings. Add the Mushrooms (4 1/2 cups) and toss to coat. Cook the mushrooms for 3 to 4 minutes, or until tender.

Return the sliced sausage to the skillet with the mushrooms. Add the Kemps Half & Half (3/4 cup) and the remaining Kosher Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Boil over high heat until thickened, about 2 to 3 minutes.

Add the pasta to the pan, and then stir in the Pecorino Romano Cheese (1/2 cup) until the sauce is creamy. Serve immediately and garnish with extra cheese and Italian Flat-Leaf Parsley (4 Tbsp) if desired.