20-Minute Spicy Sausage & Mushroom Pasta

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• ½ pounds Dried Linguine, Or Pasta Of Your Choice
• 1 Tablespoon Kosher Salt
• 2 Tablespoons Olive Oil
• ¾ pounds Hot Italian Sausage, Casings Removed
• ½ cups Diced Shallots
• 1 Tablespoon Finely Minced Garlic
• ½ teaspoons Red Pepper Flakes
• ¼ teaspoons Dried Fennel, Crushed
• ¼ teaspoons Dried Oregano
• 2 cups Sliced Crimini Or Button Mushrooms, Roughly Chopped
• 1 can (28 Oz. Size) Crushed Roma Tomatoes
• 2 pinches Sugar (more To Taste)
• 2 sprigs Fresh Thyme
• ¼ cups Fresh Grated Parmesan Cheese, More To Taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil, add the kosher salt and the linguine, and cook until al dente, about 10 minutes. Reserve a splash of the cooking water, then drain.

2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sausage meat and break it up as it browns, cooking about 5 minutes until no pink remains and it reaches 160°F (71°C).

3. Add the diced shallots to the skillet and cook 2 minutes, stirring, until softened. Stir in the garlic, red pepper flakes, crushed fennel and dried oregano and cook 1 minute.

4. Add the chopped mushrooms and cook about 3 minutes, stirring occasionally, until they release their liquid and begin to brown.

5. Pour in the crushed tomatoes, add the sugar and thyme sprigs, and simmer over medium-low heat about 3 minutes. Remove the thyme sprigs and season to taste.

6. Add the drained pasta to the sauce with a splash of the reserved cooking water and toss until coated and glossy.

7. Divide among bowls and top with the grated Parmesan. Add more Parmesan to taste and serve right away.