In a 12-inch skillet over medium heat, heat the butter, olive oil and garlic until the butter has melted and the mixture begins to sizzle.

Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.

Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, about 8 to 10 minutes. Discard any accumulated fat.

Increase the heat to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.

Stir in the broth and cinnamon. Season with Kosher salt and freshly ground black pepper.

Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.

Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with more Kosher salt and freshly ground black pepper, if needed. Simmer on low while you cook the pasta according to the package directions.

When pasta is done, reserve 1/2 cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.

Serve with a grated Parmigiano-Reggiano cheese.