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Green And White Fettuccine Veneto

pasta

1 1/2 pounds hot Italian sausages
1/4 cup butter
2 tablespoons olive oil
1 onion; chopped
1 clove garlic; minced
2 tablespoons chopped fresh parsley
1 teaspoon (each) dried basil, tarragon and thyme
1 pound mushrooms; sliced
2 cups canned plum tomatoes; puréed
1/2 teaspoon salt
freshly ground pepper
1/2 pound (each) green and white fettuccine
1/2 cup freshly grated Parmesan cheese

Remove sausages from casings. In large skillet over high heat, melt 2 tablespoons of the butter with the oil; sauté onion and garlic until onion has softened. Add sausages, parsley, basil, tarragon and thyme; reduce heat to medium and cook, stirring occasionally, for 10 minutes. Stir in mushrooms, tomatoes, salt, and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes. Meanwhile, in large saucepan of boiling salted water, cook green and white fettuccine according to package directions, about 2 minutes for fresh pasta, or until al dense (tender but firm). Drain. In large skillet, heat remaining 2 tablespoons butter; toss pasta with butter. Stir in half of the sausage mixture. Mound on serving dish. Top with remaining sausage mixture and sprinkle with cheese. Serve immediately.

Contributor: Canadian Living - April, 1986

Yield: 4 to 6 servings

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