If you're going to indulge yourself, you may as well do it the right way. A good place to start is with this sausage and mushroom pasta. Fennel-flecked Italian sausage sits atop a bed of tender campanelle pasta tossed with a creamy Parmesan-mushroom sauce. With warm toasted garlic bread on the side to sweep up any leftover sauce, how can something this good be bad?
Quarter mushrooms. Coarsely chop roasted red peppers. Mince garlic. Halve baguette. Combine 1 Tbsp. olive oil, garlic, and half the Parmesan (reserve remaining for sauce) in a small bowl. Spread mixture on cut sides of baguette, place on a prepared baking sheet, and set aside to bake in a later step. Rinse sausages and pat dry.
Start the Mushrooms
Place mushrooms on other prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer (leave room to add sausages later) and roast 8 minutes. Sausages will join mushrooms on baking sheet in a later step. While mushrooms cook, brown sausages.
Brown the Sausages
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and sausages to hot pan and cook, turning occasionally, until sausages are browned all over, 5-7 minutes. Remove baking sheet with mushrooms from oven and add sausages. Return sheet to oven and roast until sausages reach a minimum internal temperature of 160 degrees and mushrooms have browned, 12-15 minutes. Wipe pan clean and reserve for sauce step.
Cook Pasta and Garlic Bread
While sausages and mushrooms are roasting, add pasta to boiling water and cook until just tender, 9-11 minutes. Drain in colander and return to pot. While pasta boils, place baking sheet with garlic bread in oven and bake until golden brown, about 6-9 minutes. Remove from oven and set aside.
Make the Sauce
Place evaporated milk in pan used to sear sausages and bring to a boil over medium-high heat. Reduce heat to medium-low, add remaining Parmesan cheese (reserve a pinch for garnish), and cook, stirring constantly, until sauce has thickened enough to coat a spoon, 1-2 minutes. Add pasta, mushrooms, and roasted red peppers to sauce and stir to combine. Taste, and add a pinch of salt and pepper, if desired.
Plate the Dish
Using tongs or a fork to hold sausages, slice sausages into 1" pieces. Spoon pasta onto a plate or shallow bowl and arrange sliced sausages over pasta. Garnish with remaining Parmesan cheese. Serve garlic bread on the side.