| 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
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”