Mushroom Marsala Fettuccini

• 1 tablespoon extra-virgin olive oil

• ¾ pound fettuccini

• 1 spicy Italian sausage, casing removed

• ½ cup sliced Crimini mushrooms

• 1 cup Summer Fresh Mushroom Marsala Sauce

• Parmesan cheese, for serving

• Freshly chopped parsley, for serving

1. Heat olive oil in a skillet over medium heat. Add crumbled sausage meat and sauté until browned, about 3 minutes.

2. Stir in mushrooms and sauté until browned, 5 minutes. Deglaze skillet with ¼ cup water, stir in Summer Fresh Mushroom Marsala sauce and simmer.

3. Meanwhile, cook pasta in a pot of boiling salted water until al dente, 8-9 minutes. Reserve ¼ cup pasta water.

4. Drain pasta. Stir pasta water into the sauce. Add pasta and stir over high heat for 1 minute. Serve pasta topped with Parmesan and parsley.

Serves 4 • Prep Time: 5 minutes • Cook Time: 15 minutes • Total Time: 20 minutes