Chicken Sausage Pasta with Mushrooms and Peas

• chicken sausagethinly sliced12 oz
• whole-wheat pasta10 oz
• mushroomthinly sliced8 oz
• frozen green peas6 oz
• red onionfinely diced1
• garlicminced2 clove
• shredded mozzarella4 oz
• olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the red onion, mince the garlic, and thinly slice the mushrooms and chicken sausage. Keep the raw sausage separate from the vegetables.
2. 2Bring a large pot of water to a boil and salt it well. Add the whole-wheat pasta and cook until al dente, tender with a firm center; start tasting 2 minutes before the package time. Reserve a small cup of pasta water, then drain.
3. 3Heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced chicken sausage and cook for 5-7 minutes, turning occasionally, until browned and heated through; because this is poultry, the thickest piece must read 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate.
4. 4Add the red onion and mushrooms to the skillet with a small pinch of salt. Cook for 4-6 minutes, stirring, until the onion is translucent and softened and the mushrooms are golden. Add the garlic and cook for 30-60 seconds, until fragrant.
5. 5Stir in the frozen green peas and a splash of the reserved pasta water. Cook for 2-3 minutes, until the peas are hot and the liquid is lightly reduced.
6. 6Add the drained pasta and chicken sausage to the skillet. Toss for 1-2 minutes, adding small splashes of pasta water until the sauce lightly coats the pasta. Turn off the heat, fold in the shredded mozzarella, and stir until melted. Taste and adjust with kosher salt and black pepper.