LINGUINE WITH SAUSAGE AND MUSHROOMS

Kosher salt
12 ounces linguine
1 tablespoon extra-virgin olive oil
1/2 pound sausage, casing removed
1 small onion, chopped
1 stalk celery, thinly sliced
1/2 pound sliced mixed mushrooms
2 cloves garlic, chopped
4 plum tomatoes, chopped
1/2  low sodium chicken broth
2/3 cup heavy cream
3 tablespoons chopped fresh parsley
freshly ground pepper



1. Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.
2. Meanwhile heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring.Until browned, 3 minutes. Increase the heat to high; add the onion, celery and mushrooms and cook, stirring, until tender, 4 minutes. Add the garlic and cook 1 minute.
3. Reduce the heat to medium high; ass the tomatoes and chicken broth and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low.
4. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed ) Season with salt and pepper.