Prep Time 35 minutes
Website Lite House Foods
1. Prepare pasta according to the package directions for al dente. Reserve 1/2 cup of the cooking water.
2. Heat the olive oil in a large pan over medium heat. Add in the garlic and shallot and saute for 2 minutes.
3. Add in the mushrooms and saute for 2 minutes. Stir in the white wine, salt, pepper, and red pepper flakes. Continue to cook down the mushrooms and allow the wine to absorb, about 5 minutes. Stir in the chicken broth and continue to simmer to allow the broth to cook down, about 5 minutes. Stir in the cooked pasta and sage. If the pasta seems dry, add in some of the cooking water.
4. Place the pasta on a serving platter and top with Parmigiano-Reggiano cheese. Sprinkle with fresh cracked pepper, if desired.