Add the sausages and mushrooms to a large skillet over medium heat. Cook until the sausages have browned on both sides, about 6-7 minutes, stirring occasionally. Transfer the sausages and mushrooms to a plate and set aside.

In the same skillet, heat the olive oil before adding the shallots. Cook until soft, about 5- 6 minutes, before adding the garlic. Cook for 30-60 seconds longer until fragrant. Gently season with salt and pepper.

Add the dry pasta to the skillet, followed by the water. Cook until nearly all the water has evaporated and the pasta is tender, about 5 minutes.

Reduce to a low heat and add the alfredo sauce, cooked sausages and mushrooms, and a pinch of parsley and parmesan. Salt and pepper to taste.

Garnish pasta with the remaining parmesan, parsley, and black pepper.