Linguine with sausage and mushrooms

Ingredients:

• 350 g of linguine pasta
• 1 tbsp extra-virgin olive oil
• 220 g raw sweet Italian sausage, casings removed
• 1 small onion, chopped
• 1 stalk celery, thinly sliced
• 200 g of thinly sliced ​​different mushrooms
• 2 cloves garlic, chopped
• 4 plum tomatoes, chopped
• 0.5 cups dry white wine or lightly salted chicken broth
• 2/3 cup heavy cream
• 3 tbsp chopped fresh parsley

Preparation:

1. Bring salted water to a boil, add the pasta, and cook according to package directions. Pour 1 cup of water into a separate container, then discard the remaining water.
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.
3. Add the garlic and cook for 1 minute. Reduce the heat to medium; add the tomatoes and wine and cook, stirring occasionally, until the liquid has reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Add the parsley and reduce the heat to low.
4. Add the pasta to the pan and cook, stirring, until it has absorbed some of the sauce, 2-3 minutes. If necessary, add a little of the cooking water to thin the sauce. Season with salt and pepper to taste.