Linguine with sausage n mushrooms: Sabroso Saturday

I’ve had numerous people ask me over the years about my famous linguine. It’s been my go to recipe for a plethora of potlucks. It’s not the only dish I’ve taken to potlucks but, it has been one of the most well received.

One of the reasons I love this recipe is that on busy days, I whip this puppy up and my family is eating a healthy home cooked meal in minutes. I love this recipe! You’ll be surprised at how easy it is!

 

Linguine with Italian sausage and mushrooms:

1 lb of linguine
2 Tbs of olive oil
1 lb Italian sausage (remove casein)
1 lb of sliced mushrooms (crimini or porcini are best for this recipe)
1/4 c chopped Italian parsley (I love my greens)
4 crushed cloves of garlic (less if you like)
1 10 oz can of crushed tomatoes (try using Muir Glen Fire Roasted Crushed Tomatoes)

Bring a large pot of water to boil.

Meanwhile, heat a large heavy skillet with the olive oil. On medium heat, cook and crumble sausage. Add sliced mushrooms and chopped parsley to the cooked sausage. Cook for at least 4 minutes then add crushed garlic and cook for 30 seconds.

Quickly add the crushed tomatoes to the skillet. Gently scrape the bottom of skillet to loosen any brown bits (that’s your flavor, don’t let it go to waste.) Turn up the heat to bring up the sauce to a boil then, turn down the heat and cover skillet to simmer while the pasta cooks. Check it every now and then to make sure the sauce does not stick to the sides or bottom of the skillet. (Stir it gently)

The water should be boiling by this time. Add the linguine to the boiling water and add about 2 tablespoons of salt. Yes, I said two tablespoons. Stir in the linguine to make sure it doesn’t stick to itself or the sides of the pot. Keep the water at a medium rolling boil.

Cook pasta for about 10 to 15 minutes. Taste it. Is it tender or, does it have a crunch to it? DO NOT OVERCOOK your pasta. There is nothing worse than gummy pasta- blah! Once it is cooked, quickly and carefully drain pasta from the water. See if the kids like it too!

Give the colander a few stiff shakes to help drain the water. Return the pasta to the pot- it’s okay if there is a little water left in the pasta. Turn off the heat to the sauce and add the it to the pasta. Toss it a bit to distribute the sauce then pour into a large pasta dish. Sprinkle the top with a bit of fresh chopped parsley.

Eat hot and enjoy!! Buen provecho!!