Wild Mushroom and Sausage Linguine

Servings: 2 | Serving size: 2 ounces pasta with mushrooms and sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe does not make very good leftovers.

Place the water in a large stock pot over high heat.

While the water is heating, remove the casing from the sausage and cut into small dice or crumble.

Place a large non-stick skillet over medium high heat and add the sausage. Cook, stirring frequently for about 5 minutes.

Add the olive oil and the white part of the green onions. Cook for about one minute. Add the mushrooms and increase the heat to high. Add the red pepper flakes, salt, and black pepper.

While the mushrooms are cooking, add the pasta to the boiling water. Stir well and keep stirring occasionally.

Cook the mushrooms, tossing frequently, until the mushrooms are well browned. Adjust the heat to medium or medium-high.

When the pasta is done, add the parsley and the green part of the green onions to the pan. Toss well. Add 1 cup of the pasta water and toss well. Add the butter and then the drained pasta. Toss well.

Serve topped with the parmesan cheese.