From: Maryanne Esposito - Ciao Italia------------ Mushrooms Sauce for pasta is a nice alternative to tomato sauce, and goes especially well with whole wheat fettucine. This is a rich dish, so a little goes a long way. This sauce makes enough for 1 lb. of pasta. For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Ingredients

3 serv.

unsalted butter↗2 tablespoons
garlic cloves↗2
minced
mixed mushrooms1 lb
thinly sliced (beech, button, cremini, shittake)
sweet pork sausage or 1/2 lb hot pork sausage↗1⁄2 lb
salt and pepper
to taste
whole wheat fettuccine↗1 lb
cooked, and drained
heavy cream or 1 cup half & half light cream↗1 cup
parmigiano-reggiano cheese↗3⁄4 cup
grated

Step-by-step instructions

1
Melt the butter in a large saute pan, and cook the garlic until it is soft.
2
Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
3
Brown the pork sausage in the same pan, breaking it up with a fork.
4
Season with salt and pepper.
5
If the sausage seems dry, add a little butter to the pan while it is cooking.
6
Return the mushrooms to the pan, and mix ingredients well.
7
Cover the pan and keep warm.
8
Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
9
Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
10
Serve immediately.

Source: food.com

Original recipe ↗

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