This is an incredible balsamic mushroom and chicken sausage pasta dinner packed with flavor and featuring the gorgeous creamy balsamic sauce featured.
- 2 tablespoons Butter, divided
- 2 tablespoons Olive oil
- 4 whole Chicken sausage, thinly sliced into rounds
- 1 pound Cremini mushrooms, thinly sliced
- 1 whole Onion, finely diced
- 3 cloves Garlic
- 1 pinch Salt
- 1 pinch Black pepper
- 1 teaspoon Dried parsley
- 2 tablespoons Red wine
- 1 cup Balsamic vinegar
- 1 cup Heavy cream
- ¼ cups Freshly grated parmesan cheese, plus extra for garnish
- 1 pound Linguine pasta
First, boil a large pot of water on the stove for the pasta. Let boil while you prepare the sauce. Then heat 1 tablespoon of butter and the olive oil in a large, deep-sided skillet over medium-high heat. Brown the sausage rounds in it for about 6-8 minutes until they cook through and develop some color on the outside. Remove them to a plate and set them aside. Add the other tablespoon of butter and let melt before adding the mushrooms. Let the mushrooms cook and brown for a few minutes before adding the onion, garlic, salt, pepper, parsley and red wine. Let this whole mixture cook for 6 to 8 minutes while stirring occasionally.
Return the chicken sausage to the skillet and pour in the balsamic, heavy cream and Parmesan. Stir well, then bring to a simmer. Reduce heat to low and boil gently for 10 minutes, stirring occasionally. The water should boil at this point. Salt it generously, then cook the linguine in it until tender, about 8 minutes. Drain it, then pour it into the pan with the sauce. Let it soak up the sauce for a few minutes while you mix everything together, then remove it from the heat. Divide into bowls and top with more Parmesan. Serve immediately and enjoy!