Cooking Instructions
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Step 1
First, get a large pot of water on the stove to boil for the pasta. Let it come to a boil while you make the sauce.
Step 2
Heat
Butter (15 g)
and the
Olive Oil (30 mL)
in a large skillet with deep sides over medium-high heat. Brown the
Chicken Sausages (4)
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.
Step 3
Add in the other tablespoon of
Butter (15 g)
and let it melt before you pour in the
Cremini Mushrooms (455 g)
. Let the mushrooms cook down and brown for a couple of minutes.
Step 4
Add in the
Onion (1)
,
Garlic (3 cloves)
,
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
,
Dried Parsley (as needed)
and
Red Wine (30 mL)
. Let that whole mixture cook for 6-8 minutes while you stir it occasionally.
Step 5
Return the chicken sausage to the pan and pour in the
Balsamic Vinegar (240 mL)
,
Heavy Cream (240 mL)
and
Parmesan Cheese (20 g)
. Stir it all well, then bring it to a low boil. Reduce it to a simmer and let it gently bubble for 10 minutes, stirring it every so often.
Step 6
The pasta water should be boiling at this point. Salt it generously, then cook the
Linguine (455 g)
in it until tender for about 8 minutes.
Step 7
Drain it, then toss it in the pan with the sauce. Let it absorb the sauce for a couple of minutes while you stir it all together, then take it off the heat. Scoop into bowls and top with more parmesan. Serve immediately and enjoy!
