Fettuccine with Mushroom-Gorgonzola Sauce

This pasta contains two of my favorite things: mushrooms and gorgonzola. I love this recipe, very rich and delicious.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 1 1⁄2 onions, finely chopped
• 6  cloves garlic, minced
• 1 1⁄2 lbs cremini mushrooms, sliced
• 3  red bell peppers, thinly sliced
• 1 1⁄2 lbs fettuccine
• 1 1⁄4 cups  whipping cream
• 3  ounces gorgonzola, crumbled
• 3⁄4 cup  chopped fresh chives
• 6  tablespoons  chopped fresh parsley

Directions

1. Heat oil in heavy large skillet over medium heat.
2. Add onions and garlic and saute until onions are tender, about 8 minutes.
3. Add mushrooms and bell peppers and saute until tender, about 20 minutes.
4. Cook fettuccine in large pot of boiling salted water, al dente.
5. Drain and return pasta to pot.
6. Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture.
7. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 min.
8. Stir in chives and parsley.
9. Add sauce to pasta; toss to coat.
10. Season pasta to taste with salt& pepper.
11. Transfer to bowl& serve.