Fettuccine With Italian Sausage and Olives

READY IN: 40mins
Recipe by Galley Devil

A pasta recipe that's on my 'to-try-in-the-immediate-future' list (and it's quite a list, trust me).

Top Review by Annacia

Photo may be seen here, in Savor: www.annacia.com. This was made in about 20 mins, by the time the pasta was done the sauce was waiting. It offered a welcome change of pace from the usual pasta meal and was well enjoyed. I did find the olives upped the salt level a bit above my preferred level so I would likely use less of that ingredient next time. Made for Pick A Chef, Spring 2013.

Ingredients Nutrition

Directions

  1. Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
  2. Add the pasta and cook till just tender. Drain well.
  3. Cook sausages in a dry pan over medium heat, turning regularly, for at least 10 minutes, or until browned and cooked through. Drain on absorbent paper and cut sausages into 1 cm slices.
  4. Heat oil in a saucepot and add the mushrooms and garlic. Cook, stirring constantly, for at least 2 minutes or until the mushrooms have softened.
  5. Add the sliced sausage, olives, lemon rind, lemon juice, parsley and cream.
  6. Allow it to simmer, stirring occasionally, for about 10 minutes or until reduced by one-third.
  7. Add pasta and cook, stirring occasionally, for about 3 minutes or until the pasta is heated through.

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