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by on December 10th, 2013

Spinach Fettucini with Sweet/Hot Sausage

Good on a cold winter’s night.

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Nothing taste better to me on a bone chilling night than pasta, a good salad and maybe some homemade bread or even a good loaf of some artisan bread you picked up at the store.

There are so many pasta and sauce recipes out there that you could probably make a different pasta each week and never have to repeat a recipe.

I found this recipe in a Creme de Colorado cookbook about 20 years ago and I have been making it ever since. I remember the first time I made this dish I was catering an event at a local art gallery. Two people came up to me after the dinner and said they would like me to cater the exact same dinner for them.  So, I did make it again and actually a few more times before I ever TASTED the dish. Now, you may say, how could you do that. I don’t have an answer. Sometimes I read a recipe and I know I will like it. I guess I felt no need to sample the finished dish.  After making the dish several times (I finally tasted it) it has become a favorite of mine. I love the sweet and hot taste of the Italian sausage together with the sauce. I heard the judges on a cooking show say “if you aren’t tasting, you aren’t cooking”, guess I should start tasting some as I go.

This recipe has a lot of olive oil and butter and of course you could always cut down on the oil and butter that make up the sauce and probably substitute some broth in place of it. If I were you I would follow the recipe the first time as written and then tweak the second time you make it. I cooked 1 lb. each of the hot and sweet sausage and you do want both the sweet and hot flavors or the different sausages. Sometimes if I find the sausage at the butcher counter then I will buy just 1/2 lb. of each. The day I made this I decided to go on and cook the whole package of each and add some extra meat to the dish. You can either freeze your extra sausage for another use or add it to the fettuccini.

I made this for our Bunco Christmas get together last week and it was a big hit. Thanks ladies for being my guinea pigs (tasters is a better term I guess).

Do you have a favorite pasta dish? If so, I’d like to hear about it; please leave in the comment section below.

BLAST FROM THE PAST: Parmesan Bacon Wraps is an appetizer I use to make by the hundreds during the holidays for parties I catered. They may take a couple of hours of slow baking in the oven but they are worth every minute. They freezer beautifully after cooking and cooling and then only take minutes to reheat when your guests arrive for your holiday parties.

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You can add more sausage if you wish.

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Get all your chopping done in advance and this is pretty quick to throw together.

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I think the original recipe called for twelve mushrooms, I use the whole 8 oz. package.

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After you cook your sausage and remove from pan, add in your vegetables and cook until tender.

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Add back in the meat. At this point you can finish the dish or put this mixture in the refrigerator to reheat later and mix with the other ingredients.

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Add in the spinach if you choose to do so and also the parmesan cheese and sour cream. I used a little reserved pasta water to thin it out a little. Or, you could use chicken broth.

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Spinach Fettucine with Italian Sausage

1/2 lb. sweet Italian sausage, casings removed
1/2 lb. hot Italian sausage, casings removed
1/2 c. olive oil
1/2 c. butter
12 large mushrooms, sliced or chopped
2-3 cloves garlic, minced
1 large green bell pepper, chopped
1 c. green onion, chopped
1/4 c. fresh parsley, chopped
1/4 c. fresh basil or 2 tsp. dried
12 oz. spinach fettuccini, cooked and drained
2/3 c. freshly grated Parmesan cheese
1 c. sour cream

In large skillet, cook sausage over medium-high heat until brown. Remove sausage and set aside.

Drain grease. Add olive oil and butter to skillet and saute mushrooms, garlic, green pepper, green onions, parsley and basil until tender. Stir in sausage. Place fettucine in heated serving dish. Add sausage mixture, parmesan and sour cream. Toss gently and serve immediately.

*Note:  usually I can only find spinach fettuccini mixed with plain noodles. Very seldom do I ever find all spinach. I kind of like the look of the mixed pasta. If you can’t find the spinach fettuccini you can add a handful of chopped spinach when you mix everything together.

Also, if you want to cut down on the olive oil and butter you could substitute some chicken broth for those ingredients. I would use at least 2 tablespoons of each the olive oil and butter.

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