Fettuccine with Sausage and Mushrooms

• 2 tbsp olive oil, extra virgin
• 1 1/4 lb ground sweet Italian sausage
• 1/2 lb mixed sliced mushrooms
• 4 medium scallions (white and green parts), sliced thinly
• 2 tsp fresh rosemary, chopped
• 3/4 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup canned fire roasted tomatoes, drained
• 1 cup chicken broth
• 12 oz fettuccine
• 1 cup parmigiano-reggiano, shredded

1. Bring a pot of salted water to a boil.
2. Meanwhile, heat the oil in a large, heavy skillet over medium heat until shimmering hot.
3. Add the sausage and cook, stirring occasionally, until browned (about 3 minutes).
4. Add the mushrooms, scallions, rosemary, salt, and pepper and cook, stirring often, until the mushrooms soften and start to brown (about 3 minutes).
5. Add the tomatoes and chicken broth, bring to a boil, then cover and reduce to a gentle simmer.
6. Cook until the sausage is heated through and the flavors are melded (about 5 minutes).
7. Meanwhile, cook the fettuccine until al dente.
8. Drain well and add to the sauce along with the parmigiano-reggiano.
9. Cook over medium heat, tossing for 1 minute.
10. Serve sprinkled with some more cheese and some black pepper, if desired.

olive oil, ground sweet italian sausage, mushrooms, scallions, rosemary, kosher salt, ground black pepper, tomatoes, chicken broth, fettuccine

Taken from cookpad.com/us/recipes/351336-fettuccine-with-sausage-and-mushrooms (may not work)