Shelly's Recipe

FETTUCCINE WITH SAUSAGE GARLIC AND MUSHROOMS

Category: Pasta - Meat

3/4 lb cooked low-fat smoked chicken or turkey sausages
1 tbsp olive oil
2 large cloves garlic, minced
1 lb fresh mushrooms, brushed clean and thinly sliced
1 cup dry white wine
1/4 cup chopped fresh parsley
Salt and pepper
1 lb dried fettuccine

Bring a large pot three-fourths full of water to a rolling boil over high heat. Slice the sausage into rounds about 1/4-inch thick.

In a large nonstick frying pan over medium heat, warm the oil. When hot, add the sausage slices and cook, stirring occasionally, until lightly browned, 3-4 minutes. Add the garlic and mushrooms and stir until the mushrooms have softened and released some of their liquid, about 3 minutes. Add the wine and boil over medium heat until the mushrooms are tender, about 3 minutes longer. Stir in the parsley and season to taste with salt and pepper.

While the sauce is cooking, add the fettuccine to the boiling water, stir well and cook until tender but firm to the bite, 8-10 minutes, or according to the package . Drain the fettuccine and place in a warmed shallow serving bowl. Pour the sauce over the top and toss briefly to combine. Serve at once.