FETTUCINE WITH SAUSAGE,
RED PEPPERS, AND MUSHROOMS Ingredients:
4 Tbsp olive oil
1 lb. hot Italian sausages
1 medium onion, halved vertically and cut into
1/4" slices
3 red bell peppers, cored, seeded, and cut in
1/4" wide strips
12 oz. mushrooms, cleaned and thinly sliced
through the stems
2 cups heavy or whipping cream
1-1/2 Tbsp salt
1-1/4 lb. fresh fettuccine noodles, or 1 lb. good
quality dry fettuccine
1-1/2 Cups grated Parmesan cheese
Salt to taste
Directions:
Heat the olive oil in a large heavy skillet over
medium-high heat. Remove the casing from the
sausages, break the meat into very small pieces,
and add to the hot oil. Cook, tossing frequently,
until the sausage is lightly browned, 5-7 minutes.
Add the onion and continue to cook, stirring, until
translucent, 3-4 minutes. Then lower the heat,
add the red peppers and the mushrooms, and
cook, stirring, until the peppers and the
mushrooms are tender, 5 minutes or longer. The
sausage should be crispy and the mushrooms
browned at this point. Remove from the heat and
drain on paper towels.
Put the cream in a large heavy saucepan and
place over high heat. Cook until the liquid has
reduced by half and has thickened, about 10
minutes. Remove from the heat. (Both the
sausage mixture and the cream can be prepared
several hours in advance to this point.
Refrigerate covered until needed.)
When you are ready to prepare the pasta, bring
4 qts. of water to a boil in a large heavy pot over
high heat. Add the 1-1/2 Tbsp salt and the
fettuccine to the water and stir with a
long-handled spoon. Cook until the pasta is
al dente, tender but still firm to the bite. Fresh
pasta will cook in only 2-3 minutes, while dried
pasta will take longer. Drain the pasta well in a
strainer or colander, and then place it in a large
bowl.
Reheat the sausage mixture, stirring, until hot.
Reheat the cream until hot.
Toss the pasta with the sausage mixture and the
cream. Then add 1 cup of the cheese and toss
again. Taste, and add salt if desired.
To serve, arrange the pasta on a heated serving
platter and sprinkle with the remaining 1/2 Cup
cheese. Serve immediately. Serves 4.