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Fettucinne with Mushroom-Gorgonzola Sauce Recipe

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This recipe for Fettucinne with Mushroom-Gorgonzola Sauce is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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