| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Polkadot, Faylen, Rice/pasta, Cheese/eggs, Sausage |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
oz |
Hot Italian sausage, casings removed |
| 8 |
oz |
Mushrooms, sliced |
| 2 |
bn |
Fresh spinach, stems trimmed |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Coarsely chopped walnuts |
| 2 |
c |
Whipping cream |
| 4 |
oz |
Roquefort cheese |
| 2 |
ts |
Dijon mustard |
| 1 |
lb |
Fettuccine |
INSTRUCTIONS
Heat oil in heavy large skillet over medium high heat. Add sausage and
cook until no longer pink, crumbling with fork, about 5 minutes. Transfer
sausage to bowl using slotted spoon. Add mushrooms to skillet and saute 2
minutes. Add spinach and saute until wilted. Add garlic and walnuts and
stir 1 minute. Add cream and Roquefort and bring to boil. Reduce heat and
simmer until thickened to sauce consistency, stirring occasionally, about
10 minutes. Add sausage and mustard. Season to taste with salt and pepper.
Stir sauce until heated through. Meanwhile, cook pasta in large pot of
bvoiling salted water until just tender but still firm to bite, stifrfing
occasionally. Drain. Place in large bowl. Pour sauce over pasta. Toss
gently. Source: Bon Appetit, September 1991/La Creme de la Creme
Restaurant, Oakland CA.
* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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