Cook pasta in slated boiling water until al dente
With a fork, poke holes through the sausage casing all over the link or links.
Brown the sausage in the olive oil evenly on all sides. About 10-12 minutes.
Transfer to a plate and slice the sausage into round slices. Set aside.
Cook the garlic and rosemary in the rendered fat until the garlic starts to brown.
Add in the wine and reduce. Add in the mushrooms and the sausage back into the pan and cook for another 5-7 minutes. (Make sure there are no pink spots in your sausage slices before you add in the pasta)
Add about a half cup of pasta water if the pan is dry.
Add the pasta to the pan and toss together for 1 minute. Turn off the heat and add the cheese. Toss together and remove the rosemary sprig before serving.