Pasta all Norcina Recipe

Preheat a large skillet on medium heat. Once preheated add some of the olive oil to the pan.
Bring a large pot of salted water to a boil. Once boiling, add some olive water, and the dry pasta to the pan. Cook according to the directions up to the minimum time on the package. Once cooked, drain, set aside, and reserve the pasta water.
Add the Italian sausage to the pan, and crumble it with a spatula as it cooks. Cook until no longer pink.
Push the sausage to one side of the pan. Add a little more olive oil to the pan on the empty side. Add in the mushrooms and onions. Cook until the onions are soft and translucent.
Add in the smashed garlic and cook until fragrant or about 30 seconds.
Stir everything together in the pan until combined.
Add the white wine to the pan and cook until reduce by half.
Add the heavy whipping cream to the pan. Cook, stirring frequently so the cream does not stick. Cook until thickened and slightly reduced.
Add in ½ cup of the pasta water. Stir until combined.
Stir in the cooked pasta until coated and combined. Add in the cheese, and stir until melted.
If the pasta is too thick at this point, add in additional pasta water to thin the sauce.
Serve immediately. You can store the leftovers for up to one week. Reheat in the microwave or the oven at 250 degrees.