Heat 2 tablespoons olive oil in a large skillet over high heat.

Cook and stir sausage in the hot oil, breaking up any large chunks, until browned and crumbly (about 5 minutes).

Transfer cooked sausage to a plate.

Heat 2 more tablespoons olive oil in the same large skillet over medium heat.

Cook and stir mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper in the hot oil until mushrooms are tender and all the liquid has evaporated (about 8 minutes).

Stir peas into mushroom mixture and cook until peas are warmed (about 2 minutes).

Return sausage to mushroom mixture.

Cook and stir until flavors have blended and sausage is heated (about 3 minutes).

Bring a large pot of lightly salted water to a boil.

Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite (about 12 minutes).

Drain pasta, reserving 1/2 cup pasta water.

Return pasta to pot and stir in sausage-mushroom mixture.

Cook and stir, adding reserved pasta water as needed, until mixture is evenly mixed (about 5 minutes).

Drizzle remaining 1/4 cup olive oil over pasta mixture and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Toss to coat.

Add Parmesan cheese.

Toss to combine and serve.