Decadent = Fatty…just so we are clear at the onset.  😉  I made this up the other night when the guys showed up to work on our basement.  I wasn’t sure if they were going to come so I didn’t have a plan.  I just threw this together, loosely based on this yummy dish by Rachel Ray.  This only took about a half hour and everyone went back for seconds.  Even Vern who eats like a bird.

1 package Sweet Italian Turkey Sausage
1 package sliced mushrooms
1 TBSP minced garlic (about 4 cloves or so)
1/2 cup white wine (about twice around the pan)
1 cup cream
1 cup parmesan cheese
1/2 tsp sea salt
1/2 tsp fresh cracked black pepper
1/2 lb macaroni (I use Barilla that has little ridges that gather sauce so nicely)
3 TBSP melted butter
1/3 cup bread crumbs (I used the Italian by Contadina, I believe)

Start the water to boil, and cook the pasta while making the sauce.  Remove sausage from casings and cook up over medium heat with the garlic and mushrooms.  I use a big oven safe skillet to limit the dishwashing. Break the sausage up into little pieces. When all cooked up, add the wine and boil off the alcohol a bit (3-4 minutes).  Add in the cream and get it all warmed up.  Then add in the parmesan a little at a time.  Mix well and melt.  Add in the salt and pepper.  The pasta should be done by now, so add that into your sauce and mix well.  Turn on your broiler.  Melt the butter in the microwave and mix with the breadcrumbs.  Sprinkle them over the top of the noodle/sauce/sausage mixture.  Put under broiler and get all nice and crispy.  All done! 

Sorry, no picture this time.  I’m sure I will make it again, don’t worry.  I’ll get a picture soonish. 🙂