Balsamic Mushroom and Chicken Sausage Pasta

Heat Butter (1 Tbsp) and the Olive Oil (2 Tbsp) 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.

Add in the other tablespoon of Butter (1 Tbsp) and let it melt before you pour in the Cremini Mushrooms (4 1/2 cups) . Let the mushrooms cook down and brown for a couple of minutes.

Add in the Onion (1) , Garlic (3 cloves) , Salt (1 pinch) , Ground Black Pepper (1 pinch) , Dried Parsley (1 tsp) and Red Wine (2 Tbsp) . Let that whole mixture cook for 6-8 minutes while you stir it occasionally.

Return the chicken sausage to the pan and pour in the Balsamic Vinegar (1 cup) , Heavy Cream (1 cup) and Parmesan Cheese (4 Tbsp) . 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.

The pasta water should be boiling at this point. Salt it generously, then cook the Linguine (1 lb) in it until tender for about 8 minutes.