| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Pasta | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Sausage; hot italian, casin |
| 1/2 | c | Oil; olive |
| 1/2 | c | Butter |
| 12 | Mushrooms; large, sliced | |
| 2 | Garlic cloves; minced | |
| 1 | Green pepper; chopped | |
| 1 | c | Green onions; chopped |
| 1/4 | c | Parsley; fresh minced |
| 1/4 | c | Basil ; fresh minced or 2 t |
| 12 | oz | Fettucine; green, cooked al |
| 2/3 | c | Parmesan cheese; grated |
| 1 | c | Sour cream |
INSTRUCTIONS
In large skillet, cook sausages over medium-high heat until brown. Remove sausage and set aside. Drain grease. Add olive oil and butter to skillet and saute mushrooms, garlic, green pepper, green onions, parsley and basil until tender. Stir in sausage. Place fettucine in heated serving dish. Add sausage mixture, Parmesan and sour creme. Toss gently and serve immediately. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis from R-Cuisine conference
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