2 cloves garlic, minced
4 mild Italian sausages, casing removed and crumbled
1 lb champignon mushrooms, sliced
½ cup white wine
2 cups tomato sauce
1 cup cream
1 lb penne pasta
2 tablespoons white truffle oil
Pinch of crushed red pepper
Salt and pepper to taste
Grated fresh parmesan cheese
1 tablespoon chopped Italian parsley

In a large saucepan on a medium heat, add the garlic, sausage and cook until sausage is cooked through. Add the mushrooms and sauté for about 2 minutes. Add the wine and increase the heat to high. Add the tomato sauce and cream and cook for about 5 minutes.
Meanwhile, bring a stockpot of salted water to a boil. Add pasta and cook according to the package directions. Drain pasta and add the sauce. Add the truffle oil and crushed red pepper, mix well. Add salt and pepper and then top with Parmesan cheese and Italian parsley. Serve immediately.