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Linquine With Sausage And Mushrooms

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • Kosher Salt
  • 12 Ounces Linguine
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 LB Sweet Italian Sausage Casings Removed
  • 1 SM Onion Chopped
  • 1 Stalk Celery Thinly Sliced
  • 1/2 LB Mushrooms Sliced
  • 2 Cloves Garlic Chopped
  • 4 Plum Tomatoes Chopped
  • 1/2 Cup Dry White Wine or Low-Sodium Chicken Broth
  • 2/3 Cup Heavy Cream
  • 3 Tbsp Fresh Parsley Chopped
  • Freshly Ground Black Pepper

Instructions

  • Bring a pot of Salted Water to a boil.
  • Add the Pasta and cook as the label directs.
  • Reserve 1 cup of the cooking water, then drain the pasta.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat.
  • Add the Sausage and cook, stirring until browned, 3 minutes.
  • Increase the heat to high, add the Onion, Celery and Mushrooms and cook, stirring, until tender, 4 minutes.
  • Add the Garlic cook 1 minute.
  • Reduce the heat to medium high, add the Tomatoes and Wine and cook, stirring occasionally, until the liquid is reduced by half, 5 minutes.
  • Add the Cream and cook until slightly thickened about 4 minutes.
  • Stir in the Parsley and reduce the heat to low.
  • Add the Pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2-3 minutes.
  • *Add some of the reserved pasta cooking water to loosen, if necessary
  • Season with Salt and Pepper.