Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
MAKES ENOUGH FOR 1/2 POUND OF PASTA
2 tablespoons unsalted butter
2 cloves garlic, minced
1 pound mixed mushrooms, beech, button, cremini, thinly sliced
1/2 pound pork sausage
Salt and pepper to taste
1/2 pound cooked fettucine, plain or combination of plain and spinach
1 cup light cream, kept warm
3/4 cup grated Parmesan cheese
Heat the butter in a large skillet and cook the garlic until it is soft. Stir in the mushrooms and cook them until softened. Transfer mushrooms to a bowl and set aside. Brown the pork sausage in the same skillet, breaking it up with a fork. Season with salt and pepper. Return the mushrooms to the pan and mix ingredients well.
Stir the fettucine into the skillet with the sausage mixture. Stir in the cream and cheese and mix everything quickly over medium high heat to blend. Serve immediately.