Spinach and Chive Linguine with Cajun Alfredo Sauce

Update: I made this again and this time I had the right amount of pasta. I made all the difference. I also decided to a make a few other changes to the recipe. It seemed to me that this recipe does not need the butter if your soy chorizo has a high amount fat content for browning the mushrooms.

Please do not let the photo of this dish dissuade you from attempting this recipe. I have to admit that I made a major error in the execution of this recipe. The recipe, which is based on a recipe from the Grit Restaurant Cookbook, calls for 1 pound of pasta and I failed to notice that the package of pasta I purchased was only 8 ounces! This left my recipe looking overly sauce. Even with the error the recipe was delicious!

2 links of vegetarian chorizo sausage (removed from casing)
2 cups trimmed and sliced cremini mushrooms
4 cups heavy cream
1 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dried mustard
1/4 teaspoon ground sage
1 cup grate Parmesan cheese
16 ounces dried spinach chive (or any green) linguine, cooked according to package instructions

1. Cook the sausage in a large saucepan for about 5 minutes. Add the mushrooms and continue cooking until they are softened and slightly browned, about 3 additional minutes.
2. Add the cream, paprika, salt, cayenne pepper, dried mustard, and ground sage. Stirring often bring to a very gentle low boil, and cook until the sauce thickens, about 8 minutes. Remove from the heat and add the Parmesan stirring until well incorporated.
3. Serve immediately over the pasta and enjoy!