Saturday, February 7, 2009

Pasta with Broccoli and Sausage

Here's a real twist on fettuccine alfredo.

1 lb fresh broccoli, cut into flowerets
1 9-ounce package of refrigerated fettuccine
2 tablespoons butter
1 cup sliced fresh mushrooms (optional)
1 clove of garlic
1 lb smoked sausage, sliced
3 large eggs
3/4 cup whipped cream
3/4 teaspoon pepper
1 cup grated Parmesan cheese

  1. Cook broccoli and fettuccine in boiling water to cover in a dutch oven 4 minutes or until broccoli is crisp-tender; drain. Rinse in cold water; drain. Place in a large bowl.
  2. Melt butter in a large heavy skillet; add mushrooms and garlic. Saute 3 minutes or until tender. Add to fettuccine mixture.
  3. Brown sausage in skillet over medium-high heat, stirring occasionally, 5 minutes; drain and add to fettuccine mixture. Wipe skillet clean with a paper towel.
  4. Stir together eggs, whipping cream, and pepper in skillet until blended. Add fettuccine mixture; toss well. Cook over low heat, stirring constantly, 3 to 5 minutes or until thickened. Sprinkle with Parmesan cheese and toss. Serve immediately.
The serving size is about 4 on this.


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