HURRICANE PASTA

Steps:

• Fill a large pot with water and set to boil for the pasta. When the water is boiling, throw in a handful of salt and stir until dissolved (the water should taste salty). Add pasta and cook according to directions on box or to just al dente. While the water is heating, heat butter and oil in large nonstick skillet over medium-high heat. When the butter is melted, add the sliced onion and cook for 1 minute. Add in the mushroom, thyme, rosemary, a good pinch of salt and a small pinch pepper. Sauté until the mushroom exudes all it's liquid and starts to brown, and the onion is soft and translucent (about 5 minutes). Turn up the heat to high; add in the sausage and sauté for 1-2 minutes until the sausage is warmed through. Add ½ cup white wine, bring to boil about 5 minutes or until the wine is reduced by 1/3rd. Turn heat down to low, add in corn and peas and heat until just warmed through. Turn off heat until pasta is almost done. When you have about 2 minutes left on the pasta, turn the heat back on under the sauce to medium low, and add ½ cup of pasta water and 3 TBSP goat cheese. Stir until the cheese melts and it comes together as a sauce. Turn heat off, stir in Parmesan and parsley. Add drained pasta into saucepan and toss well so it is well coated. Taste to check seasoning. You probably won't need to add any salt (the cheeses and sausage are salty enough) but you will likely need to add a little pepper. Pour a glass of wine, serve up in warmed bowls, and toast your success in riding out the storm. Calories: You don't need to worry about the calories tonight, do you? And anyway, you need your strength to clean up tomorrow