1 tbsp olive oil
1 tbsp butter
1 lb Italian sausage (mild or spicy, casings removed)
1 large shallot (about 1 cup), finely diced
Salt and pepper, to taste
1 tsp red pepper flakes (optional, to taste)
6 cloves garlic, minced (to taste)
½ cup dry white wine (Sauvignon Blanc, Pinot Grigio)
4.5 to 5 cups low-sodium chicken broth (start with 4.5, add more if needed)
1 lb shellbow pasta
¾ to 1 cup heavy cream (adjust for desired creaminess)
1 cup frozen peas (to taste)
1 cup grated Parmesan (plus more for serving)
Zest of 1 lemon
