Instructions

• 1 Bring a pot of heavily salted water to a rapid boil Add the spaghetti and cook as the package label directs. Reserve 1/2 cup of the cooking liquid, then drain.
• 2 In a large skillet over medium heat add 1 tbsp. Olive Oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl and set aside.
• 3 Add the remaining oil to the skillet and increase heat to medium high. Add the mushrooms, season with salt and pepper, and cook until they are lightly browned, about 5 to 7 minutes. Stir in the tomato paste and rosemary and cook for 2 minutes. Return the sausage to the pan and add the cream and 1 cup of water and bring to a simmer. Cook until slightly thickened, about 8 to 10 minutes. Season with salt and pepper.
• 4 Add the spaghetti to the skiller and toss to coat with teh sauce. Adding some of the reserved pasta water to loosen it up if needed. Top with Parmesan Cheese for serving.