This quick dish serves four and will warm up any evening. The sage makes this dish a showstopper when paired seasonal mushrooms your guests will request it again. Open a bottle of hearty Italian red wine and serve a simple dish of grilled fennel or broccolini as your second course and you have a
While an ample amount of water is heating to a boil, and your skillet is heating up
While occasionally stirring your skillet of sage and mushroom shred 3/4 cup of Parmesan cheese and set aside to complete the sauce and garnish the pasta after it is plated.
While the mushrooms are cooking to a golden brown, turn down heat and add the pasta to the water and cook until al dente about 7 minutes or 3 minutes if fresh.
Once the pasta is done, reserve a 1/2 cup of pasta water, drain the pasta, and add to the frying pan with the mushrooms and for more sauce add as
Add 1/2 cup shredded Parmesan cheese to mixture. Serve warm with additional cheese on the side. Serve immediately while still warm.