•    1/4 cup olive oil

    •    2 large Italian sausages

    •    2 sprigs fresh rosemary

    •    1 sprig fresh thyme

    •    Salt and pepper, to taste

    •    1 pound assorted mushrooms

    •    3 cloves garlic, minced

    •    1 pound fettuccine pasta

    •    Extra virgin olive oil, to taste

    •    Grated Parmigiano Reggiano, to taste


Begin by removing the sausage meat from its casing. Then, in a large skillet over medium-high heat, brown the sausage meat in olive oil. Season with rosemary, thyme, salt and pepper. Cook for 10 minutes.

Cut the mushrooms of your choice into smaller pieces and add them to the pan. Cook for an additional 10 minutes, or until the water they have given off has evaporated. Add minced garlic to approximately 3 minutes before taking the pan off of the heat. 

In a large pot of boiling salted water, cook the fettuccine for 5 minutes, or for as long as indicated on the packaging. Once cooked, strain and toss together with the mushroom and sausage base.

Top with extra virgin olive oil and grated Parmigiano Reggiano before serving. Enjoy!


                                                                                                                                                                          SERVES 4