Date Night Sausage and Vegetable Pasta

Ingredients

• 8oz. hot Italian sausage
• 1 1/2 cups baby portobello mushrooms, roughly chopped
• 2 large shallots, chopped (about 1 handful)
• 2 1/2 cups kale, torn into large bite-sized pieces (from about 3 large stalks)
• 2 to 3 cups baby spinach, loosely packed
• 1 cup asparagus, chopped (about 5 to 6 spears, feel free to use more if desired)
• 1 1/2 cups fresh broccoli florets
• 1 cup cherry tomatoes, halved
• 1/4 cup extra virgin olive oil, plus more if needed
• 6 cloves garlic, minced
• 1/3 cup white wine (I used Chardonnay)
• juice from one lemon (about 2 to 3 tablespoons)
• 2 tbsp butter
• pinch of fennel seed (optional)
• pinch of cayenne pepper, plus more if needed
• 1/4 to 1/2 tsp crushed red pepper
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 box dried pasta (bowtie, penne, rigatoni, ziti, or corkscrew shapes work fine), cooked al dente in salted water
• 1/3 cup reserved pasta water, just in case you need it to moisten the dish
• 2/3 cup Parmegiana-Reggiano cheese, plus more to garnish
• flat leaf parsley to garnish