West 38th Street Pasta

1 lb. of Italian sausage, casings removed. (all mild or 1/2 hot and 1/2 mild)
1/2 c. butter
12 large mushrooms, sliced
2 garlic cloves, minced
1 large green pepper, diced
1/4 c. fresh parsley, minced
2 t. dried basil (or 6-8 fresh basil leaves, chopped fine)
1 lb. fettucine (spinach or regular)
2/3 c. fresh parmesean cheese, grated
1 c. sour cream

Begin the water for the pasta, and cook that when ready. Simultaneously, cook the sausages in a skillet over medium-high heat, remove sausage and set aside. Drain grease. Add butter to skillet and saute mushrooms, garlic, green pepper, parsley & basil until tender. Stir in sausage. Place pasta in a heated serving dish, add sausage/mushroom mixture, parm. cheese & sour cream. Toss and serve immediately. (Serves 4)

I often saute things in fat free chicken broth and not butter — unless it is the Sabbath and we are trying to literally eat the fat ;o) I think it tastes the same, and is a lot healthier. I also use light sour cream. If you use fresh basil, you can skip the parsley.

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