kosher salt
12 oz linguine; or other pasta, ie rotini
1 tbsp extra-virgin olive oil
1/2 lb sweet Italian sausage; bulk
1/4 tsp chili flakes
1 small onion; chopped
1 stalk celery; thinly sliced
1/2 lb mushrooms, mixed; sliced
2 cloves garlic; chopped
4 medium plum tomatoes; chopped
1/2 cup dry white wine; or chicken broth
2/3 cup heavy cream; or cream cheese
3 tbsp fresh parsley; chopped
freshly ground pepper

1. Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.

2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, until browned, 3 minutes. Increase the heat to high; add the onion, celery, mushrooms and chili flakes and cook, stirring, until tender, approximately 4 minutes.

3. Add the garlic and cook 1 minute.

4. Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes.

5. Add the cream and cook until slightly thickened, about 4 minutes.

6. Stir in the parsley and reduce the heat to low. Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed).

7. Season with salt and pepper.