Mushrooms, shallots and garlic sautéed with herbs and simmered in white wine then tossed with ricotta and pasta to create a dreamy creamy sauce. Finished off with crisp slices of Italian sausage. So deliciously scrumptious and easy. You’re gonna love it!

INGREDIENTS – serves 2-3

1/2 16oz pkg pasta (I used linguine but anything will work)

2 precooked Italian sausages, sliced (I like Aidell’s)
2-3T olive oil
1 shallots, chopped
3 garlic cloves, chopped
1/4t salt
1/4t thyme
1/2t oregano
1t sage
12 crimini mushrooms, sliced

1/2c white wine
1/3c reserved pasta water
1/3c ricotta
1/4c parmesan, grated

INSTRUCTIONS

Cook pasta to package instructions, reserving 1/3c pasta water before dumping it.

Bring a large skillet to medium-med-high heat. Brown sausage slices in olive oil on both sides, then remove to a plate and set aside. Add the shallots and garlic to the skillet with salt, thyme, oregano and sage, stir, allowing to cook for about a minute before stirring the mushrooms in. Cook, stirring occasionally for 4-5 minutes. Pour in wine, scraping any brown bits off the bottom of the pan. Turn off the heat then add ricotta and pasta water and stir until smooth. Dump cooked pasta in, sprinkle parm over the top then toss to coat.

Serve it up and top with the crispy sausage and extra parm.

ENJOY!