Sausage, Mushroom and Sun-Dried Tomato Pesto Pasta

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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!

* Per serving · 4 servings · Values may vary.