Bring a large pot of water to a boil, meanwhile in a large skillet heat the olive oil and cook the sausage until slightly golden in color and cooked through add the shallots and brown well, deglaze with white wine and reduce by ¾. Add the chicken broth and heavy cream, bring to a simmer. Cook the pasta according to the directions, drain and toss the pasta with the sauce. Let the pasta cook within the sauce for a minute then remove the skillet from the heat and fold in the cheese and parsley.