Start by preparing all the ingredients first. With your hands shred the mushrooms into even pieces.

Finely chop the shallots, and the parsley. With a sharp knife score the sausages long ways so you can remove the meat and discard the sausage skin.

Grate all the Grana Padano cheese.

Heat a large pan over medium-high heat and add a generous drizzle of olive oil.

Add the mushrooms, season with a pinch of salt and black pepper, and cook until golden brown. Stir occasionally for even cooking.

Remove the mushrooms from the pan and set aside.

In the same pan, add a little more olive oil if needed, then add the sausage meat. With a wooden spoon break the sausage into small pieces as it cooks, stirring occasionally, until it’s golden and cooked through.

Add the chopped shallots to the pan with the sausage. Cook for about 5 minutes until the shallots are soft and fragrant.

Return the cooked mushrooms to the pan and stir to combine.

Pour in the white wine and stir, scraping up any bits from the bottom of the pan. Let the wine simmer for a minute or two until slightly reduced.

Reduce the heat to low and stir in the single cream. Simmer gently for 5 minutes, allowing the flavours to meld together.

While the sauce is simmering, bring a large pot of salted water to a boil. Cook the mezze maniche or rigatoni until just al dente. Reserve some pasta water, then drain.

Add the cooked pasta to the pan with the sauce and stir well. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Turn off the heat and stir in the chopped parsley and half of the grated Grana Padano cheese. Taste and adjust seasoning if necessary.

Plate the pasta and top with the remaining grated cheese. Serve immediately and enjoy!