Directions

1. Bring 6 cups of salted water to a boil. Add the pasta and cook for approximately 10 minutes or as per pasta cooking instructions. Reserve the 1/4 cup of pasta water. Rinse and set aside.
2. As the water is coming to a boil, wash and trim the peppers, onions, and mushrooms. Slice them all evenly into approximately 1/4 inch slices. Set aside.
3. Add a teaspoon of olive oil to a medium large sauté pan. Heat over medium heat until the oil just shimmers. Add the Prairie Fresh Signature Nashville Hot Pork Sausage to the pan and break it into large crumbles.
4. Gently toss the crumbles in the pan to ensure that all the sides brown. When the crumbles have cooked for approximately 5-7 minutes, remove them from the pan and set them aside.
5. Increase the pan heat to high and add all of the sliced vegetables. Cook for approximately 7 minutes and add the minced garlic. Toss and stir so that the garlic becomes well incorporated. Cook for an additional 2 minutes.
6. Add the white wine and cook for a minute as the alcohol evaporates from the pan. 
7. Add the pasta water and heavy cream and return the pasta and sausage crumbles to the pan. 
8. Cook until the sauce has thickened a bit and coats the pasta, approximately 3 minutes.
9. Add the shredded Parmesan, and season to taste with Kosher slat and fresh cracked black pepper.
10. Divide the pasta into four pasta bowls and garnish each with parsley leaves.