Balsamic Mushroom and Sausage Pasta

Dark and moody in color but surprisingly bright and light to eat, this quick dish comes together in just 30 minutes. Hot Italian sausage sings backup in this dish to a pound of mushrooms and a heap of caramelized red onion. A glug of balsamic vinegar, used to scrape up any browned bits that build up on the bottom of the pot, adds complexity, acidity, and a little sweetness in one fell swoop. Use a midlength tube-shaped pasta so all the mushroom and sausage bits have a place to hide.