Creamy Mushroom Sausage Pasta

PREP: 10 MIN | COOK: 20 MIN | TOTAL: 30 MIN | SERVES: 6
1 box (16 oz.) penne
1 Tbsp. olive oil
1 lb. italian sausage (sweet or hot)
Small onion, diced
2 tsp. italian seasoning
1 tsp. dried sage
½ tsp. salt, divided
1 tsp. black pepper, divided
½ tsp. salt, divided
½ tsp. black pepper, divided
1 Tbsp. butter
1 lb. sliced mushrooms, roughly
chopped
¾ cup whole milk
I cup grated parmesan cheese,
divided

1. Cook penne according to package
directions, reserving 1 cup cooking
liquid. Set aside.
2. Heat oil in large sauté pan over
medium-high heat. Brown sausage,
turning occasionally, about 5-7 minutes.
Remove from pan and let cool; slice into thin coins.
3. In same pan with oil and sausage fat, add onion, italian seasoning, sage and ¼ teaspoon each salt and pepper. Cook 3-4 minutes, until onions soften and are coated with seasonings.
4. Add butter, allowing to melt and
combine with onion. Add mushrooms
and toss to coat. Cook until mushrooms are tender, 3-4 minutes.
5. Return sausage to skillet. Add
milk, ½ cup reserved cooking water,
and remaining ¼ teaspoon each
salt and pepper. Boil over high heat,
stirring occasionally, until thickened
and sausage reaches a safe internal
temperature of 160°F. Add pasta to pan. Stir in ½ cup parmesan until sauce is creamy. Add more reserved cooking liquid, if needed. Top with remaining ½ cup parmesan and serve warm.