cora, your penne-funghi-formaggio-salsicce sounds really good.
i make something similar, except without the cream. i use a bitter green, like broccoli di rape or arrugula, tossed with hot sausage, hot pepper flakes, pasta, grated cheese and evoo.
tonight, i made monkfish in a fresh tomato, garlic, scallions, lemon thyme, parsley, hot pepper flakes, and caper sauce. after braising the monkfisk fillet whole, i cubed it and tossed it with linguini and the sauce.
dw commented that ithe fish reminded her of the texture of lobster. if i'd added a few shellfish and/or anchovy paste, i don't think you could've told the difference.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things