Peel and chop the shallots, place them in a pan with 4 tablespoons of extra virgin olive oil and the needles of a sprig of rosemary, then turn on a low flame. Let it simmer for five minutes, add the sausage and crumble it with the prongs of a wooden fork. Season with salt and pepper and let it cook for a few more minutes, then add the white wine and continue cooking for another 10 minutes. Turn off the heat.

Boil the pasta in plenty of salted water and drain it al dente. Transfer it to the pan with the sausage along with half a glass of its cooking water and sauté for a couple of minutes.

Cut the sweet Provolone Valpadana DOP into cubes.

Pour the pasta into a baking dish and add half of the cheese cubes. Mix carefully and complete with the remaining cheese and more fresh rosemary needles.

Bake at 200° for about 10 minutes. Remove from the oven, let cool and serve.