Linguine With Sausage and Mushrooms

• 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

1. Bring a pot of salted water to a boil; add the pasta and cook as the label directs.
2. Reserve 1 cup of the cooking water, then drain the pasta.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
4. Add the sausage and cook, stirring, until browned, 3 minutes.
5. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes.
6. Add the garlic and cook 1 minute.
7. 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.
8. Add the cream and cook until slightly thickened, about 4 minutes.
9. Stir in the parsley and reduce the heat to low.
10. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes.
11. (Add some of the reserved pasta cooking water to loosen, if needed.)
12. Season with salt and pepper.
13. Per serving: Calories 619; Fat 25 g (Saturated 12 g); Cholesterol 71 mg; Sodium 365 mg; Carbohydrate 73 g; Fiber 5 g; Protein 24 g
14. Photograph by Christopher Testani

kosher salt, linguine, extravirgin olive oil, sausage, onion, celery, mixed mushrooms, garlic, tomatoes, white wine, heavy cream, parsley, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/linguine-with-sausage-and-mushrooms-recipe.html (may not work)