In a large saute pan, heat the two tablespoons of oil over high heat. Add the sausage until it's a golden brown.breaking up any large clumps, about six weeks.

Using a slotted spoon, transfer to a plate and set aside. Heat two more tablespoons of oil in the same pan.add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. add the peas and saute for two minutes. Return the sausage to the pan and suate until heated through and the flavors have blended, about 3 minutes.

Meanwhile bring a large pot of salted water to a boil.Add the farfalle, and cook until al dente, about 8 minutes.Drain the pasta,reserving 1/2 cup of the cooking liquid, Return the pasta to the opt and add the meat mixture. Toos over medium heat to combine and heat through , adding enough of the reserved cooking fluid to moisten, about 5 minutes. Drizzle in the reamaining oil. Season the pasta with more salt and pepper to taste.Add the Parmesan cheese and toss to combine

Transfer the pasta mixture to a large bowl and serve.