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In a non-stick pan, add a tablespoon of olive oil and when hot add the sausage.
Using a silicone spatula or a wooden spoon, break up the sausage. Aim for a nice Maillard reaction (browning) to enhance the flavor.
In a separate saucepan, add another tablespoon of olive oil. When hot start caramelizing the chopped onion until it turns golden brown. This brings out the sweetness of the onions.
Add the mushrooms to the onions. To help the mushrooms release water, add a pinch of salt.
Continue cooking until the mushrooms lose all their moisture.
Add the sage and garlic, when the garlic becomes fragrant, add the wine. Allow the wine to reduce by half.
Pour the heavy cream into the pan, stir well, and let it simmer gently to thicken.
Turn the heat off and add the cheese.
Final Touch: Finish with a couple of tablespoons of unsalted butter for added richness and a smooth finish.
You can add the pasta into the sauce pan or the sauce into a large pasta dish. It’s up to you!