Fettuccine With Italian Sausage And Olives
- 500 g fettuccine pasta
- 500 g italian-style pork sausages
- 2 tablespoons olive oil
- 150 g button mushrooms, sliced
- 2 garlic cloves, crushed
- 100 g green olives, large, seeded, sliced
- 1 teaspoon lemon rind, grated
- 1 tablespoon lemon juice
- 2 tablespoons parsley, fresh, chopped
- 300 ml cream
- Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
- Add the pasta and cook till just tender. Drain well.
- Cook sausages in a dry pan over medium heat, turning regularly, for at least 10 minutes, or until browned and cooked through. Drain on absorbent paper and cut sausages into 1 cm slices.
- Heat oil in a saucepot and add the mushrooms and garlic. Cook, stirring constantly, for at least 2 minutes or until the mushrooms have softened.
- Add the sliced sausage, olives, lemon rind, lemon juice, parsley and cream.
- Allow it to simmer, stirring occasionally, for about 10 minutes or until reduced by one-third.
- Add pasta and cook, stirring occasionally, for about 3 minutes or until the pasta is heated through.
olive oil, button mushrooms, garlic, green olives, lemon rind, lemon juice, parsley, cream
Taken from www.food.com/recipe/fettuccine-with-italian-sausage-and-olives-296759 (may not work)