Creamy Balsamic Chicken Sausage Linguine

Bring a large pot of water to a boil for the pasta.

Heat 1 tbsp of butter and 2 tbsp of olive oil in a large skillet over medium-high heat. Brown the chicken sausages for about 6-8 minutes until cooked through and colored. Remove and set aside.

Add the remaining tablespoon of butter to the skillet and let it melt. Add the mushrooms and cook for a couple of minutes until browned.

Add the onion, garlic, salt, pepper, dried parsley, and red wine. Cook for 6-8 minutes, stirring occasionally.

Return the chicken sausage to the pan. Add balsamic vinegar, heavy cream, and Parmesan cheese. Stir well, bring to a low boil, then reduce to a simmer for 10 minutes, stirring occasionally.

Salt the boiling pasta water generously, then cook the linguine until tender, about 8 minutes.

Drain the linguine and toss it in the pan with the sauce. Let it absorb the sauce for a couple of minutes while stirring. Remove from heat.

Scoop into bowls, top with more Parmesan, and serve immediately.