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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


  1. In large skillet, cook sausage over medium-high heat until brown. Remove sausage and set aside.
  2. 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.
  3. *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.
  4. 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.