| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Crook2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Italian sausage; skin removed |
| 1/2 |
c |
Butter |
| 1 |
|
Clove garlic; chopped |
| 1 |
md |
Onion; chopped |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Tarragon |
| 1/4 |
c |
Parsley |
| 2 |
c |
Sliced mushrooms |
| 8 |
oz |
Linguine; cooked al dente and |
|
|
; kept warm |
| 1 |
c |
Heavy cream |
|
|
Parmesan cheese |
|
|
Pepper |
INSTRUCTIONS
In a skillet saute the sausage until cooked. In a separate pan melt the
butter and saut. the garlic, onion, oregano, basil, tarragon, parsley and
mushrooms. Add the sausage and heat through. Toss in the linguine and add
the heavy cream, Parmesan cheese and pepper. Mix well.
Makes 4 to 6 servings.
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