Fettuccine with Mushroom-Gorgonzola Sauce

• 3 tablespoons olive oil
• 1 12 onions, finely chopped
• 6 cloves garlic, minced
• 1 12 lbs cremini mushrooms, sliced
• 3 red bell peppers, thinly sliced
• 1 12 lbs fettuccine
• 1 14 cups whipping cream
• 3 ounces gorgonzola, crumbled
• 34 cup chopped fresh chives
• 6 tablespoons chopped fresh parsley

1. Heat oil in heavy large skillet over medium heat.
2. Add onions and garlic and saute until onions are tender, about 8 minutes.
3. Add mushrooms and bell peppers and saute until tender, about 20 minutes.
4. Cook fettuccine in large pot of boiling salted water, al dente.
5. Drain and return pasta to pot.
6. Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture.
7. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 min.
8. Stir in chives and parsley.
9. Add sauce to pasta; toss to coat.
10. Season pasta to taste with salt& pepper.
11. Transfer to bowl& serve.

olive oil, onions, garlic, cremini mushrooms, red bell peppers, fettuccine, whipping cream, gorgonzola, fresh chives, parsley

Taken from www.food.com/recipe/fettuccine-with-mushroom-gorgonzola-sauce-61758 (may not work)