INGREDIENTS:

• 2 Cacio e Pepe Chicken Sausages, sliced
• 8 oz dry pappardelle noodles
• 1/2 Tbsp extra virgin olive oil
• 1 large shallot, minced
• 1 tsp garlic (2-3 cloves), minced
• 8 oz cremini mushrooms, sliced 
• 2 Tbsp sun dried tomatoes in oil
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 grated parmesan 
• 1/2 cup fresh Italian parsley, chopped
• Salt and pepper to taste
• Freshly parmesan, grated for garnish (optional)

DIRECTIONS:

• Cook pasta to desired doneness and drain noodles. Set aside. 
• To a nonstick pan on medium heat, add the olive oil, shallots, and garlic.
• Sauté for about a minute and then add the butter.
• Once the butter melts, add the mushrooms.
• Cook the mushrooms for about 5 minutes, stirring occasionally.
• Add the Cacio e Pepe Chicken Sausage and sundried tomatoes.
• Stir everything together and cook for a few minutes.
• Pour in the chicken broth and heavy cream and let everything cook for 5 minutes.
• Add salt and pepper to taste.
• Add the parsley and parmesan cheese and stir for a few minutes, then add the cooked pasta.
• Mix everything together and top with freshly grated parmesan.