Nereo Favrin, Loria, Treviso
(Yield: 4 servings)
1 pound fettuccine
3 tablespoons extra-virgin olive oil
1 pound (hot or mild) Italian sausage (see note)
1 tablespoon butter
1 cup chopped green onion
2 garlic cloves (minced)
2 cups sliced fresh button mushrooms
1 green pepper (diced)
1 cup parsley (finely chopped)
1 teaspoon fresh sweet basil
(4 medium leaves, finely chopped)
½ teaspoon (finely chopped) fresh oregano
¼ teaspoon (finely chopped) fresh rosemary
salt and freshly ground pepper
1. Bring large pot of salted water to a boil.
2.In large skillet over medium heat, add 1 tbsp oil and cook sausage for approx. 5 minutes, while waiting for water to boil.
3.Add pasta to boiling water after sausage has cooked.
4.Remove sausage from skillet and place on paper towels to drain grease.
5.In the same skillet, add remaining oil and butter and remaining ingredients and cook over medium heat. Stir until everything is incorporated (approx. 8 minutes).
6.Add sausage and cook for another 2 minutes.
7.Once the pasta is cooked al dente, drain and add to skillet. Mix thoroughly, seasoning with salt and pepper as required.
8.Remove skillet from heat and sprinkle with Parmesan cheese.
Serve immediately.
Note: when preparing the Italian sausage, remove and discard the casing and crumble the meat.