Linguine With Sausage and Mushrooms

By ukiahgal67

Ingredients

• Kosher salt
• 12 ounces linguine
• 1 tablespoon extra-virgin olive oil
• 1/2 pound sweet Italian sausage, casings removed
• 1 small onion, chopped
• 1 stalk celery, thinly sliced
• 1/2 pound sliced mixed mushrooms
• 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 tablespoons chopped fresh parsley
• Freshly ground pepper

Preparation

Step 1

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 and 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, about 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 to 3 minutes.
(Add some of the reserved pasta cooking water to loosen, if needed.)
Season with salt and pepper.