In a wide pan, over low heat, heat up the extra virgin olive oil with the finely chopped shallot.
Meanwhile, wash and cut into cubes the mushrooms, then peel and shells the sausage.
Add the mushrooms, let cook, add the sausage and cook for about three minutes. When everything is well colored, fades with wine.
After a few minutes, add the tomato sauce, pepper or chili to taste . Close with a lid and lowered the flame. Continue cooking the sauce for at least twenty minutes.
Half cooked add salt to taste. Cook the Fettuccine Filotea in plenty of boiling salted water, drain the egg pasta and toss it in the pan with the sauce.
Add the diced mozzarella, stir over low heat for a minute or two, serve and enjoy!