Linguine With Sausage and Mushrooms

Ingredients

• 1 stalk celery thinly sliced
• 0.5 cup chicken broth dry white low-sodium
• 3 tablespoons parsley fresh chopped
• 2 cloves garlic chopped
• 0.7 cup heavy cream 
• 0.5 pound sausage sweet italian
• 4 servings kosher salt 
• 12 ounces pasta 
• 0.5 pound mushrooms mixed sliced
• 1 tablespoon olive oil extra-virgin
• 1 small onion chopped
• 4 servings pepper freshly ground
• 4  plum tomatoes chopped

Equipment

• frying pan
• pot

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. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
2. 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.
3. Add the garlic and cook 1 minute. 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.
4. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low.
5. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (
6. Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.
7. Photograph by Christopher Testani