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.