Fettuccine with Sausage, Garlic, and Mushrooms

Ingredients:

- 3/4lb - 1 lb cooked low fat chicken sausage

- 2T olive oil

- 2 large garlic cloves, minced

- 1lb white or cremini mushrooms, cleaned and sliced thin

- 1 cup (8oz.) dry white wine

- 1/4 cup minced fresh flat leaf parsely

- Salt and freshly ground pepper

- 1/2 lb fettuccine

Directions:

1.  Slice the sausage into rounds about 1/4 inch thick.

2.  In a large, non-stick frying pan over medium heat, add the olive oil.  Once the olive oil is hot, add the sausage and cook, stirring often, until the sausage is browned, about 3-4 minutes.

3.  Add the garlic and the mushrooms and stir until the mushrooms have softened and released some of their liquid, about 3 minutes.

4.  Add the wine and bring to a boil, and cook the sausage and mushrooms for another 3-4 minutes, stirring frequently.  

5.  Turn the heat to low.  Add the parsley and season with salt and pepper to taste.

6.  While the sauce is simmering, bring a pot of salted water to a boil.  Add the fettuccine and cook as directed according to the package directions.

7.  When the fettuccine is done, drain an serve the pasta on plates.  Spoon the sauce over the fettuccine and serve immediately.

Cook's Notes:

I took this recipe from a Williams-Sonoma cookbook.  I followed the directions, and the meal was delicious.  I should have turned down the simmering sauce sooner, as most of the wine boiled off.  The next time I make this recipe, I will add 3/4 of white wine and turn the sauce down sooner.