1 cup panko breadcrumbs
6 oz Parmesan, grated
1/4 cup chopped parsley
2 tbsp green onions, minced
2 shallots, minced
2 cloves garlic, minced
2 tbsp olive oil
kosher salt and pepper to taste
2 tbsp unsalted butter
8 oz italian sausage, removed from casings
1 lb mushrooms
1 tbsp soy sauce
1 tbsp lemon juice
2 1/2 tbsp all purpose flour
2 cups chicken stock
1 cup heavy cream
8 oz rotini
Mix together 2 oz Parmesan cheese, 1/2 of parsley, 1/2 of green onions, 1/4 of shallots, 1/4 of garlic and olive oil. Season with salt and pepper to taste.
Melt butter in a skillet on medium high until foaming, add sausage and cook until browned. Use a slotted spoon to move the sausage into the bowl, leaving the fat.
Begin to boil salted water and cook to package instructions. Reserve 1 cup of cooking water. Return the pasta back to the pot after cooking.
Increase heat to high and and cook the mushrooms, stirring until moisture is evaporated and mushrooms browned. Add the rest of the shallots and garlic to the pan and cook for about 30 seconds. Add soy sauce and lemon juice as well and stir.
Add flour and cook until a film begins to form on the bottom of the pan, about 1 minute.Whisk in chicken broth and heavy cream afterwards. Bring to a simmer and cook until thickened. Stir in remaining grated cheese, with the rest of the parsley and green onions and cooked sausage. Check seasonings.
Adjust rack in oven to about 10 inches below broiler, and preheat. Add the filling mixture to the pot of pasta and stir, adding pasta water if necessary. Add the pasta to the skillet and top with breadcrumbs. Broil until golden brown and rotate if starting to brown too much on one side.Serve.