Sausage and Portobellos with Sicilian Pesto

This one was a huge hit with the family!

From Sandra Lee's Semi-Homemade 20-minute meals:
 
Sausage and Portobellos with Sicilian Pesto

Start to Finish 20 minutes Makes 4 servings

2 packages (9 ounces each) refrigerated fettuccine or linguine, Buitoni®
2 tablespoons extra-virgin olive oil, Bertolli®
3 links spicy Italian sausage, casings removed
2 teaspoons bottled minced garlic, Christopher Ranch®
2 portobello mushroom caps, cut in half and sliced
1 can (10-ounce) diced Italian tomatoes, drained, Ro-Tel®
1 container (7-ounce) refrigerated pesto with basil, Buitoni®

1. In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm.

2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add sausage and garlic to hot oil; cook and stir for 5 minutes, breaking up the sausage. Add mushrooms to skillet; cook and stir for 5 minutes more. Add drained tomatoes and pesto sauce. Bring to a boil; reduce heat. Simmer for 5 minutes.

3. Serve hot over cooked pasta.