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Receta Fresh Fettucine with Sausage, Asparagus and Mushrooms

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Ingredientes

  • bring the zip of Parmesan together with the sweetness of Fontina. Both cheeses melt into the pan sauce. And the couple of tablespoons of butter
  • and the paste is put through molds and cut into every pasta shape you can
  • Kosher salt
  • 1 lb. Fettucine pasta
  • 3 tbsp. extra-virgin olive oil
  • 4 Italian Hot Sausages
  • 1 lb. baby bella mushrooms, sliced into
  • 1/2" pieces
  • 2 garlic cloves, minced
  • Freshly ground black pepper
  • 1 c. vegetable stock
  • 1 lb. asparagus, chopped into 1"
  • pieces
  • 2 tbsp. butter
  • 1 c. freshly grated Parmesan, plus more
  • for garnish
  • 1 c. freshly grated fontina cheese
  • 1/2 c. parsley leaves
  • 1. Bring an 8-quart
  • stock pot of water to a boil and generously season with salt. This will take a
  • while. So proceed with making the sauce
  • while the water is coming to a boil.
  • 2. Break the sausage
  • into bite sized pieces and put it along with a couple of tablespoons of Olive
  • Oil into a nonstick skillet. Cook over medium high heat until the sausage is
  • cooked through and beginning to brown.
  • Remove the sausage from the pan with a slotted spoon and reserve.
  • 3. In the same skillet,
  • leaving the remains of the sausage liquid, heat 2 tablespoons olive oil over
  • medium-high heat. Add mushrooms and spread in an even layer; cook for 3 minutes
  • before stirring to let the mushrooms brown. Add garlic, 1/2 teaspoon salt, and
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