Bring water to a boil for the tagliatelle.

In a pan, add olive oil, garlic, and onion, and sauté gently.

Crumble the sausage, removing the casing directly into the pan, and brown for a few minutes.

When the sausage is browned, add the mushrooms, season with salt and pepper, and stir for 6-7 minutes over medium heat. Deglaze with white wine over high heat and let it evaporate for a few minutes. Lower the heat.

Cover and cook for 10 minutes over low heat.

Do not let the sauce dry out too much. Add the heavy cream and bring to a boil for 3-4 minutes. Stir.

Drain the tagliatelle, reserving a little cooking water. Add them to the sauce and mix everything together. Serve hot!