Angel Hair Pasta with Sausage, Shallot and Shroom

It gets a little tiring to constantly look for new and inventive ways to feed my men food that is good for them. They don't like onions, they don't like green things, they don't like seafood. Well, The Brat likes fish sticks, but that isn't really seafood, is it?

This is the pasta dish I made last night for dinner. The kid didn't touch it (he opted to nuke some Banquet frozen chicken), but Daniele had seconds.

Note regarding Parmagiano-Reggiano:
Many chefs specify Parmagiano-Reggiano cheese in their recipes. They claim that nothing else can come close to its nutty flavor. I'm not so sure about that. Call me a philistine but I've had the real P-R and I don't see that the taste really warrants the $35 per pound price tag -- not when there are many acceptable  alternatives that are far cheaper. My local Safeway has begun to carry a domestic parmesan cheese for $3.99 per pound. Since the mystyique of Parmagiano-Reggiano is essentially a marketing ploy developed by the Consorzio del Formaggio Parmigiano-Reggiano, I don't feel any particular need to buy into it.

Angel Hair Pasta with Sausage, Shallot and Shroom

1 pound angel hair pasta (preferably whole wheat, but don't sweat if you can't find it)
8 ounces Italian sausage
6 shallots, peeled and sliced thinly
2 Tbs butter, divided
3 cloves minced garlic
8 ounces cremini mushrooms, cleaned and sliced
1/2 c flat leaf parsley, chopped
grated Parmesan cheese
salt and freshly ground black pepper

Remove sausage from casings and brown in a cast iron frying pan. Remove from pan and add half the butter and the shallots. Season with salt and pepper. Cook over medium low heat until soft, then add the garlic and shrooms. Add the other Tbs of butter if the pan seems dry. Continue to cook until golden and carmelized.

While the shallot mixture is carmelizing, put on a pot of salted water and allow it to come to a boil. Add pasta and cook until al dente, about 5-6 minutes. Drain pasta reserving a cup or so of the water. Return pasta to the pot and stir in the sausage and shallots. Sprinkle the parsley and cheese over the top and toss to combine.

I am unsure how many servings this makes. I've had 3 so far and Daniele had 2. The Kid's friends had probably 3 more and we still have about half of it left.