Cencioni Pasta With Caramelized Shallots In A Creamy Mushroom Sauce

First, begin the process of caramelizing the shallots. Melt 1 tablespoon of butter with the teaspoon of sugar in a small frying pan over medium heat. Add the shallot pieces and stir so that the shallots are coated in the butter and sugar mixture. Lower the heat to low and continue cooking for 30 minutes, stirring every five minutes. If the shallot pieces appear to be drying out and getting crusty and hard, add a teaspoon or two of water to the pan and stir. Once the pieces have turned golden, remove them from the heat and set aside.
Melt 2 tablespoons of butter in a medium-sized saucepan over medium heat. Saute the mushrooms in the butter for about 7 minutes until they turn a deeper, darker brown. Add the milk, wine, and sage, lower the heat, and simmer for 20 minutes. The sauce should thicken a bit. After the 20 minutes have passed, whisk in the cornstarch until completely combined, then mix in the salt, and set the mixture aside.
Prepare the cencioni pasta according to the directions on the package, (note, this pasta takes a bit longer to cook than your usual pasta because of its thickness, so make sure you taste a piece before removing it from the stove top to ensure that it's done). Place the pasta in a large bowl and toss with the Devo mushroom & sage olive oil, mushroom sauce, 1/4 cup of the asiago cheese, and half of the caramelized shallots. Sprinkle the remaining cheese and caramelized shallots over the top and serve immediately.