MUSHROOM SAUCE - SALSA DI FUNGHI
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.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saute pan, and cook the garlic until it is soft.
- Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
- Brown the pork sausage in the same pan, breaking it up with a fork.
- Season with salt and pepper.
- If the sausage seems dry, add a little butter to the pan while it is cooking.
- Return the mushrooms to the pan, and mix ingredients well.
- Cover the pan and keep warm.
- Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
- Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
- Serve immediately.
Nutrition Facts : Calories 1184.2, Fat 64.7, SaturatedFat 33.7, Cholesterol 197.9, Sodium 864.1, Carbohydrate 117.1, Sugar 0.1, Protein 43
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