Mushroom & Pork Sausage Fettuccine


 Serves 4        


  1. 8 ounces fettuccine (or other pasta)
  2. 8 ounces Italian sausage
  3. 1 tbsp butter
  4. 2 cups sliced fresh oyster mushrooms
  5. 1 tsp crushed garlic
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon pepper
  8. ¼ cup white wine
  9. 1 cup heavy whipping cream
  10. ½ cup parmesan cheese
  11. ½ tsp sage, optional
  12. paprika or cayenne pepper, optional
  13. fresh dill, optional


  1. Cook pasta according to directions on package. Reserve the water after draining.
  2. Brown sausage in a large skillet over medium heat for about 6 minutes.
  3. Remove sausage from the pan and keep aside and give the skillet a wipe.
  4. Add butter in the same pan. Saute mushrooms, garlic, salt and pepper.
  5. Cook for about 4 minutes while stirring occasionally.
  6. Add the wine and cook till more or less evaporated.
  7. Stir in the cream, reserved pasta water, parmesan cheese, and sage.
  8. Return sausage to the pan.
  9. Cook for about 10 minutes until the cream thickens, adding more pasta water if necessary.
  10. Stir in the cooked fettuccine. 
Serving suggestions:
Before serving, garnish with paprika or cayenne pepper, sage and fresh dill.
Serve with garlic bread and salad.
Recipe created & tested by Elsa Dixon, Travels with Elsa