Ingredients for Sausage And Mushroom Sauce For Fettuccine
- Unsalted Butter
- Garlic Cloves
- Mixed Mushrooms
- 1/2 pound Italian pork sausage, casings removed
- Salt And Pepper
- 1/2 pound fettuccine, cooked al dente
- Light Cream
- Parmesan Cheese
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How to Make Sausage And Mushroom Sauce For Fettuccine
- Melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds), being careful not to burn.
- Add sliced mushrooms to the skillet and cook until softened and lightly browned, about 5-7 minutes.
- Transfer cooked mushrooms to a bowl and set aside.
- Add Italian sausage to the skillet and brown, breaking it up with a spoon or fork. Cook until sausage is fully browned and cooked through.
- Season the sausage with salt and freshly ground black pepper to taste.
- Return the mushrooms to the skillet and stir to combine with the sausage.
- Add the cooked fettuccine to the skillet and toss gently to coat with the sausage and mushroom mixture.
- Stir in the heavy cream and Parmesan cheese. Cook for 1-2 minutes, or until the sauce has thickened slightly and the cheese is melted, stirring constantly over medium-high heat.
- Serve immediately. Garnish with extra Parmesan cheese and fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
4g
Fat
193g
Carbs
11g
