AHHHHH! I, like many of you, woke up to snow this morning! I knew it was in the forecast, but I guess I just was hoping it wouldn’t come true. I mean, snow before Thanksgiving? I’ve never dreamt of a white Thanksgiving. Or a white Saturday before Thanksgiving.
But alas, it’s out there. And I need comfort. And a big bowl of this Linguine with Sausage and Mushrooms with a side of toasted bread is just what the doctor ordered. And by doctor, I mean me. Nothing says comfort like pasta!
Linguine with Sausage and Mushrooms
from the Dec 2012 issue of Food Network Magazine
12 oz linguine
1 T extra-virgin olive oil
1/2 lb sweet Italian sausage, casings removed
1 small onion, chopped
1 stalk celery, thinly sliced
1/2 lb sliced mixed mushrooms
2 cloves garlic, chopped
4 plum tomatoes, chopped
1/2 c dry white wine or chicken broth
2/3 c heavy cream
3 T chopped fresh parsley
Freshly ground pepper
What To Do
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.
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.
Reduce the heat to medium-high; add the tomatoes and wine/broth 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.
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 necessary. Season with salt and pepper.
The store I buy Italian sausage at sells it in 1 lb bulk packages so there’s no casing to remove. I love it! It’s easy to divide in half too.
For the mushrooms, I used part baby bellas and part cremini.
I didn’t have fresh parsley so used 1.5 T dried parsley.
My skillet conducts/holds heat really well and I never cook above medium heat or else the food will burn.
Some Photos Along the Way
Chopped up ingredients: mushrooms, celery, garlic, tomato, onion
The pasta cooking
The sausage has been cooked and the mushrooms, celery and onion just added
Now the garlic has been added
Add the tomato and wine/broth. I used wine.
Add the cream
Add the parsley
The cooked linguine tossed with the sausage and mushroom mixture
This pasta dish has wonderful flavor and really is comforting to eat. I hope you have a wonderful and comforting weekend!