"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fettuccine with Sausage, Red Peppers and Mushrooms Recipe

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This recipe for Fettuccine with Sausage, Red Peppers and Mushrooms, by , is from The Nelson Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Suda
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. hot Italian sausage
4 Tbsp. olive oil
1 medium onion, halved and cut into 1/4 inch slices
3 red bell peppers, cut into 1/4 inch strips
12 oz. mushrooms, thinly sliced
2 cloves garlic, chopped
2 cups heavy cream
1 lb. fettuccine noodles
1 1/2 cups grated parmesan cheese
salt and pepper to taste

Directions:
Directions:
Cook sausage until brown, remove from pan and drain. Heat olive oil in skillet, add onion, cook until translucent. Lower heat and add red peppers, mushrooms and garlic. Cook 7-9 minutes or until peppers and mushrooms are tender. Add sausage to this and cook together on low for 3 minutes. Remove from heat. Pour cream into saucepan, cook over high heat until slightly thickened, about 5 min. Meanwhile, in large saucepan, cook the fettuccine noodles until al dente and drain. Reheat the sausage mixture and the cream until hot. Toss the pasta with the sausage mixture and the cream. Add cheese, salt and pepper and toss again.

 

 

 

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