Instructions

1. In a skillet over medium heat, brown the sausage in a little olive oil. Remove and drain and set aside.
2. In the same pan, add butter and onion. Cook until translucent. Add garlic and saute for 1 minute. Add mushrooms and cook until softened. Add flour, black pepper, and cayenne. Add Cream of Chicken Soup and water. Stir and simmer for approximately 10 minutes uncovered.
3. Boil pasta until al dente. Add sausage back to the skillet and room temperature sour cream. You can add a little flour or cornstarch to the sour cream to keep it from separating. Stir to combine and heat.
4. Drain the pasta and add directly to the skillet. Stir to coat. Season with salt and pepper to taste. Top with parsley for color
5. Serve and enjoy!