Spaghetti With Sausage-Mushroom Sauce

Ready in 30 minutes
Prep: 10 minutes
Cook: 20 minutes

Yield: 4 servings

Ingredients

12 ounces of spaghetti
Kosher salt
3 teaspoons of extra-virgin olive oil
3/4 pound of sweet or spicy Italian sausage, with casings removed
1 eight-ounce package of sliced mixed mushrooms
3 tablespoons of tomato paste
Shredded parmesan cheese, for topping, optional
1 teaspoon of chopped fresh rosemary
1/4 cup of heavy cream
Freshly ground pepper

Directions

First bring a pot of salted water to a boil. Then add the spaghetti and cook as the label directs. After that reserve half cup of cooking water, and then drain.

In the meantime, heat one teaspoon of olive oil in a large nonstick skillet over medium heat. Then add the sausage and cook, breaking it up with a wooden spoon, until browned, for about five minutes and then transfer to a bowl.

After that add the remaining two teaspoons of olive oil to the skillet and increase the heat to medium high. Then add the mushrooms, and season with salt and pepper and cook until lightly browned, for about 3-4 minutes. After that stir in the tomato paste and rosemary and cook, stirring, for one minute. Then return the sausage to the skillet, and add the cream and one cup of water and then bring to a gentle simmer and cook until slightly thickened, for 8-10 minutes and season with salt and pepper.

After that add the spaghetti to the skillet and toss with the sauce, if needed add some of the reserved cooking water to loosen. In the end, if desired, top with shredded parmesan. Enjoy.