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

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

Cut the mild Provolone Valpadana PDO into small cubes.

Pour the pasta into an oven dish and add half of the cheese cubes. Stir carefully and top with the remaining cheese and more fresh rosemary needles.

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