Fettuccini Alfredo With Sausage and Mushrooms
8 ounces dry fettuccine pasta
1/2 pound sweet Italian sausage, casing removed
1/2 cup butter
1 cup heavy whipping cream
3/4 cup Locatella or Parmesan cheese
3 tablespoons chopped fresh cilantro
In a large pot with boiling salted water cook fettuccini until al dente. Drain.
In a large skillet cook sausage until brown. Drain and set aside.
Saute mushrooms until they release there water.
To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Locatella/Parmesan cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add cilantro.
Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage and mushrooms.
Serve immediately as sauce will separate upon cooling.
Tonight I’m serving with a side salad and garlic bread