Sausage and Mushroom Sauce for Fettuccine

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons unsalted butter
  • 2
    garlic cloves, minced
  • 1
    lb mixed mushrooms, beech, button, cremini, thinly sliced
  • 12
  • salt and pepper, to taste
  • 12
    lb cooked fettuccine (plain or combination of plain and spinach)
  • 1
    cup light cream, kept warm
  • 34
    cup parmesan cheese, grated
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DIRECTIONS

  • Heat the butter in a large skillet, and cook the garlic until it is soft.
  • Stir in the mushrooms, and cook them until softened.
  • Transfer mushrooms to a bowl, and set aside.
  • Brown the pork sausage in the same skillet, breaking it up with a fork.
  • Season with salt and pepper.
  • Return the mushrooms to the pan, and mix ingredients well.
  • Stir the cooked fettucine into the skillet with the sausage mixture.
  • Stir in the cream and cheese, and mix everything quickly over med-high heat to blend.
  • Serve immediately.
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