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Fettucinne with Mushroom-Gorgonzola Sauce Recipe

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This recipe for Fettucinne with Mushroom-Gorgonzola Sauce, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katie Villa
Added: Friday, April 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons olive oil
1 1/2 onions, finely chopped
6 large garlic cloves, minced
1 1/2 pounds crimini mushrooms, sliced
3 red bell peppers, thinly sliced
1 1/2 pounds fettuccine
1 1/4 cups whipping cream
3 ounces Gorgonzola cheese, crumbled
3/4 cup chopped fresh chives
6 tablespoons chopped fresh parsley


Directions:
Directions:
Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

Number Of Servings:
Number Of Servings:
6

 

 

 

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