Sausage, Mushroom and Sun-Dried Tomato Pesto Pasta

1. Get a large pot of water on the stove to boil, and when it starts to boil salt the water until it tastes like the sea. Pour the pasta into the water and let it cook just until tender, usually about 7 minutes.
2. While the water is coming to a boil and the pasta cooks, prepare the sauce mixture. Remove the casings from the sausage and cut the links into bite sized chunks.
3. Using a large rondeau pan or similar pot, heat the canola over medium high heat. Brown the sausage chunks until cooked through, about 5 minutes. Add in the mushrooms and let them get cooked through and soft for another 2 minutes. Pour in the splash of white wine and throw in a good pinch of salt to taste. Let the wine cook off for about 2 minutes. Then add the pesto sauce.
4. The pasta should be done by this point! Before you drain it, reserve 1/4 cup of the pasta cooking water and pour it into the sausage mixture to loosen everything. Then drain the pasta and pour it into the pan with the sausage mixture. Add the olive oil—the little bit of fat will really bring the dish together.
5. Give the sausage, mushroom and sun-dried tomato pesto pasta mixture a big toss together, take it off the heat and you are ready to serve! Spoon a generous helping into a bowl and top it with a sprinkle of freshly grated Parmesan. Easy as that, an incredible pasta dinner in 20 minutes!