Linguine with Sausage and Mushrooms

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Over ten years ago, Victoria, one of the beautiful moms in my daughter's playgroup, told me about this pasta and sausage dish. Victoria was always clipping recipes and trying new things, and I knew whatever she recommended would be a winner.

Blustery cold nights are perfect for a hearty helping of linguine swimming with sauteed mushrooms and Italian sausage. Add a French loaf and a green salad, and you have a meal.

Linguine with Sausage and Mushrooms

1/4 c unsalted butter

1 lb fresh mushrooms, sliced

1 TBS chopped fresh thyme

2 cups chicken broth

2 cups beef broth

3/4 lb Italian sausage links, hot or mild or mixture of both

9 oz. package fresh linguine

Melt butter in heavy skillet over medium high heat. Add mushrooms and saute until golden brown, about 6 minutes. Add thyme and continue sauteing a minute more. Season to taste with salt and pepper and set aside.

In a heavy large and shallow saucepan, bring chicken and beef broths to a rolling boil. Add sausage links, reduce heat, and simmer until cooked through, about 12 minutes. Using tongs, remove sausage from broth. Remove the sausage casings and cut the links into 1/2" slices.

Meanwhile, bring broth back to a boil and continue boiling until it is reduced to 2 1/2 cups, about 15 minutes. Add fresh linguine to broth and cook until tender, but firm. Do not drain. Add mushrooms and sausage to pasta and season with salt and pepper. Serve immediately.

*If you cannot find fresh linguine, usually in the refrigerated section of your grocer, dried pasta will work, as long as you are careful not to overcook it. As for the sausage, I especially love using the hot and spicy Italian sausage, but milder varieties are delicious, too.