20 minutes start to finish
2 packages (9 ounces each) refrigerated fettuccine or linguine
2 tablespoons extra-virgin olive oil
3 links spicy Italian sausage, casings removed
2 portobello mushroom caps, cut in half and sliced
1 10 oz. can diced Italian tomatoes
1 container (7 oz) refrigerated pesto with basil
1. Cook pasta according to package directions. Drain, return to pot, and keep warm.
2. Heat olive oil over medium-high heat, add sausage and garlic and cook for 5 minutes, breaking us sausage. Add mushrooms to the skillet and cook for 5 minutes more, stirring. Add drained tomatoes and pesto. Bring to a boil, reduce heat and simmer for 5 minutes.
3. Serve hot over cooked pasta.