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Put Palmini Linguini into a colander and rinse well with cold water. Use kitchen shears to cut the linguini noodles into shorter lengths.
Fill a medium-sized pot with water, add a generous amount of salt and bring to a boil to cook the pasta.
Heat half of olive oil in large heavy skillet, add sausages and cook until they are firm and well browned, about 10 minutes.
Let sausage cool, then slice in rounds and brown again, adding a bit more oil if needed.
As soon as pasta water boils, add the Palmini Pasta, stir, reduce heat to a low boil and cook 5 minutes. Drain cooked pasta in a colander placed in the sink.
While pasta cooks slice mushrooms and mince garlic or measure out minced garlic.
Remove browned sausage to a bowl, add a little more oil to the pan and add mushrooms, cooking about 4 minutes or until they start to release liquid.
Add garlic and cook about 3 minutes more, or until mushrooms are lightly browned and cooked.
Put sausage back into the pan with the mushrooms, add the broth, and cook 1-2 minutes, or until the sausage is hot.
Add the drained Palmini pasta and heat for a minute or two.
Then add both kinds of cheese and toss until the cheese melts and coats the pasta, about 2-3 minutes.
Season to taste with salt and fresh ground black pepper and serve hot, with more Parmesan cheese to sprinkle on at the table if desired.