Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked fettuccine

  2. 1 pound bulk Italian sausage

  3. 2 medium leeks (white portion only), sliced

  4. 1/2 pound sliced fresh mushrooms

  5. 3/4 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook sausage and leeks over medium heat until meat is no longer pink and leeks are tender; drain. Add mushrooms; cook for 3-4 minutes or until tender. Stir in cream. Reduce heat; cook and stir for 2-3 minutes or until heated through (do not boil). Drain fettuccine; serve with sausage mixture. Yield: 4 servings.


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