Sausage Orecchiette - cooking recipe

Ingredients

1 lb orecchiette
1 lb hot Italian sausage, casings removed
1 (10 ounce) package white mushrooms or (10 ounce) package brown button mushrooms, sliced
1/2 cup dry white wine
1/4 teaspoon black pepper
2 cups loosely packed basil leaves, torn up
1/2 cup parmesan cheese, grated

Preparation

Bring a large pot of lightly salted water to a boil; cook pasta as package directs.
Drain, reserving 1/4 cup cooking water.
Meanwhile, cook sausage in a 12-inch skillet over medium-high heat for 5 minutes, or until no longer pink.
If necessary, break large pieces apart with a wooden spoon.
Add mushrooms and cook an additional 5 minutes.
Pour in wine, reserved pasta water and black pepper.
Stir in basil.
Remove from heat; toss with pasta and cheese.
Note: For perfect pasta every time, for 1 pound of dried pasta, bring at least 6 quarts of salted water to a boil.
Add all of the pasta.
With wooden spoon, stir once or twice to prevent sticking.
Check at suggested time; if cooked properly, there will be no white inside.