Ingredients
- 2 ounces butter (whole butter)
- 1 tablespoon garlic, minced
- 1 ounce yellow onion, small julienned
- 2 ounces mushrooms, sliced
- 1 ounce prosciutto ham (diced)
- 3 ounces Italian sausage (cooked)
- 6 ounces heavy cream
- Black pepper, to taste
- Fresh parsley, chopped (pinch)
- Fresh oregano, chopped (pinch)
- 5 ounces dry fettuccine pasta (cooked)
- 3 ounces Romano cheese, grated
- Fresh parsley, chopped (garnish)
- Romano cheese, grated (garnish)
How to Make
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Step 1: Cook fettuccine per package directions. Drain and set aside and keep warm.
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Step 2: Meanwhile cook sausage in large frying pan, remove and set aside.
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Step 3: Slowly melt butter and garlic on low heat, add onions, mushrooms, prosciutto and Italian sausage, saute on low heat until onion becomes soft. About 8-10 minutes.
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Step 4: Add the heavy cream, and pepper stir to combine.
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Step 5: Add pasta, cooking only long enough to heat pasta.
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Step 6: Add herbs and Romano cheese, simmer until sauce thickens.
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Step 7: Top with grated Romano and chopped fresh parsley.
We hope you enjoy this recipe!
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