Creamy Sausage & Sage Pasta

INSTRUCTIONS:

1. Heat olive oil in a large pot over medium-high heat. 
2. Once the oil is hot, add mushrooms and sauté until tender for about three minutes. 
3. Using a slotted spoon, remove the mushrooms from the pot and set them aside on a plate.
4. Return the pot to medium-high heat and once hot, crumble the sausage into the pot and cook for about three minutes. 
5. Using a slotted spoon, remove the cooked sausage from the pot and set it aside on the plate with the mushrooms. 
6. Return the pot to medium-high heat and sauté the garlic for one minute.
7. Add chicken broth, milk, TRUFF White HOTTER Hot Sauce, and sage to the pot and whisk to combine.
8. Once the sauce begins to boil, add the fettuccini and cook for about eight minutes.
9. Remove the sauce from the heat and stir in the parmesan.
10. If the sauce is too thick, add a little more milk to thin the mixture.
11. Return the mushrooms and sausage to the pot and toss to combine.
12. Season the pasta to taste with salt and pepper. 
13. Divide pasta between plates and garnish with sage before serving.