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1.
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Get a large pot of water on the stove to boil, and when it starts to boil salt the water until it tastes like the sea.
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Pour the pasta into the water and let it cook just until tender, usually about 7 minutes.
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2.
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While the water is coming to a boil and the pasta cooks, prepare the sauce mixture.
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Remove the casings from the sausage and cut the links into bite sized chunks.
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3.
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Using a large rondeau pan or similar pot, heat the canola over medium high heat.
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Brown the sausage chunks until cooked through, about 5 minutes.
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Add in the mushrooms and let them get cooked through and soft for another 2 minutes.
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Pour in the splash of white wine and throw in a good pinch of salt to taste.
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Let the wine cook off for about 2 minutes.
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Then add the pesto sauce.
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4.
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The pasta should be done by this point!
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Before you drain it, reserve 1/4 cup of the pasta cooking water and pour it into the sausage mixture to loosen everything.
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Then drain the pasta and pour it into the pan with the sausage mixture.
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Add the olive oilthe little bit of fat will really bring the dish together.
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5.
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Give the sausage, mushroom and sun-dried tomato pesto pasta mixture a big toss together, take it off the heat and you are ready to serve!
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Spoon a generous helping into a bowl and top it with a sprinkle of freshly grated Parmesan.
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Easy as that, an incredible pasta dinner in 20 minutes!
