20-Minute Spicy Sausage & Mushroom Pasta

• 1/2 pounds Dried Linguine, Or Pasta Of Your Choice
• 1 Tablespoon Kosher Salt
• 2 Tablespoons Olive Oil
• 3/4 pounds Hot Italian Sausage, Casings Removed
• 1/2 cups Diced Shallots
• 1 Tablespoon Finely Minced Garlic
• 1/2 teaspoons Red Pepper Flakes
• 1/4 teaspoons Dried Fennel, Crushed
• 1/4 teaspoons Dried Oregano
• 2 cups Sliced Crimini Or Button Mushrooms, Roughly Chopped
• 1 can (28 Oz. Size) Crushed Roma Tomatoes
• 2 pinches Sugar (more To Taste)
• 2 sprigs Fresh Thyme
• 1/4 cups Fresh Grated Parmesan Cheese, More To Taste

1. Boil pasta for approximately 810 minutes in heavily salted water until al dente.
2. Drain pasta and reserve 1/4 cup of the starchy water that pasta was cooked in.
3. While pasta boils, heat a large skillet with olive oil over medium-high heat.
4. Add sausage and use a wooden spoon to crumble up meat while its browning.
5. Cook until sausage is no longer pink, about 12 minutes.
6. Add shallots, garlic, pepper flakes, fennel, oregano, and mushrooms.
7. Saute for another 12 minutes.
8. Add tomatoes (with juices) and bring to a boil.
9. Add sugar and thyme, and lower heat to medium-low.
10. Use wooden spoon to crush and break apart any large pieces of tomatoes.
11. Allow to simmer for 810 minutes.
12. Remove thyme sprigs.
13. Toss in cooked/drained linguine, coating pasta well.
14. If you want a looser sauce, add 1 tablespoon at a time of the starchy pasta water until sauce reaches desired consistency.
15. Season with additional kosher salt and black pepper as needed.
16. Plate pasta and cover each dish with freshly grated Parmesan.

linguine, kosher salt, olive oil, italian sausage, shallots, garlic, red pepper, dried fennel, oregano, crimini, tomatoes, sugar, thyme, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/20-minute-spicy-sausage-mushroom-pasta/ (may not work)