Flaming Rigatoni

In boiling salted water cook the rigatoni until al dente. In a saucepan heat the extra virgin olive oil and brown the shallots, add the sausage and let it brown for few minutes. Deglaze with the white wine and let it evaporate, then add the heavy cream, the champignon mushrooms and the hot sauce. At this point, drain the rigatoni and sauté them together with the prepared sauce. Garnish with grated Parmigiano cheese and a sprinkle of chopped parsley. Serve immediately.