- 1 lb Italian sausage
- 1 lb Melina’s Linguini
- 1 pint baby bella mushrooms, quartered
- 1 onion, julienne
- 1 quart Carolina Flavors marinara sauce
Heat a large pot with water and cook pasta per packet instructions.
While pasta is cooking, in a large and deep skillet heat 1- 2 Tb olive oil over medium high heat.
Add Italian sausage and break up with a wooden spoon to brown. Once sausage is browned and cooked through, remove sausage from the pan and drain off excess fat leaving approximately 1 Tb still in the pan. Add mushrooms to the pan and cook 1-2 minutes stirring once. Add julienne onions to the pan with the mushrooms and season with a pinch of salt. Cook, stirring occasionally for 2-3 minutes, or until the onions and mushrooms are starting to soften a bit and any excess moisture has cooked out. Remove pan from heat and carefully add marinara sauce. Return pan to medium heat, add sausage back in and bring sauce to a simmer. Simmer gently for 5 minutes or so. Taste and adjust seasoning. For best results, cook pasta just under aldente and add pasta directly from cooking water to sauce and cook for 2-3 minutes in sauce to finish the pasta.
Chefs Pro Tip: Not a fan of mushrooms? Try adding fresh spinach, or broccoli rabe!