Linguine With Sausage and Mushrooms

1. 1

   Bring a pot of salted water to a boil; add the pasta and cook as the label directs.

2. 2

   Reserve 1 cup of the cooking water, then drain the pasta.

3. 3

   Meanwhile, heat the olive oil in a large skillet over medium-high heat.

4. 4

   Add the sausage and cook, stirring, until browned, 3 minutes.

5. 5

   Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes.

6. 6

   Add the garlic and cook 1 minute.

7. 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. 8

   Add the cream and cook until slightly thickened, about 4 minutes.

9. 9

   Stir in the parsley and reduce the heat to low.

10. 10

    Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes.

11. 11

    (Add some of the reserved pasta cooking water to loosen, if needed.)

12. 12

    Season with salt and pepper.

13. 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. 14

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.