Linguine With Sausage and Mushrooms (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. 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
6. Photograph by Christopher Testani
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