Mushroom Sauce - Salsa Di Funghi

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 lb mixed mushrooms, thinly sliced (beech, button, cremini, shittake)
• 1/2 lb sweet pork sausage or 1/2 lb hot pork sausage
• salt and pepper, to taste
• 1 lb whole wheat fettuccine, cooked, and drained
• 1 cup heavy cream or 1 cup half & half light cream
• 3/4 cup parmigiano-reggiano cheese, grated

1. Melt the butter in a large saute pan, and cook the garlic until it is soft.
2. Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside.
3. Brown the pork sausage in the same pan, breaking it up with a fork.
4. Season with salt and pepper.
5. If the sausage seems dry, add a little butter to the pan while it is cooking.
6. Return the mushrooms to the pan, and mix ingredients well.
7. Cover the pan and keep warm.
8. Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture.
9. Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot.
10. Serve immediately.

unsalted butter, garlic, mixed mushrooms, sweet pork sausage, salt, whole wheat fettuccine, heavy cream, parmigianoreggiano cheese

Taken from www.food.com/recipe/mushroom-sauce-salsa-di-funghi-281240 (may not work)