Fettuccine with Sausage and Mushrooms


For about six months during college, four of us managed to eat dinner together before our schedules got the better of us. Our system was for each of us to choose a one night a week and be responsible for dinner. One evening, Frank, arriving home late, dashed around the kitchen, arms flying everywhere and apologizing as pots clattered and sausage splattered. This is what he made. To his surprise and relief, we loved it. You see, the recipe had been one of his family's end-of-the-month meals. Like many dishes in this category, he didn't think of it as food to live for, but as food to get by on.

A good thing about this recipe is that you can add things. Sun-dried tomatoes aren't an end-of-the-month thing, but if you have them, add them. A handful of fresh spinach is good too. Add it to the skillet right at the end. Let it wilt, then dump everything over the pasta.

1. First thing, get a pot of salted water going for the pasta.

2. Cut the sausage into bite-sized chunks and brown in the oil.

3. with the burner at medium, add the garlic and herbs, stir, and add the carrots and mushrooms as you cut them up. Cover. Stir frequently, holding out until the carrots taste cooked. If you use sun-dried tomatoes, add them along with the mushrooms.

4. When the carrots are about done, start the pasta.

5. When the pasta is done, drain and put it in a big, warm pasta bowl. Toss with the olive oil, butter, salt, and plenty of freshly ground pepper. Then dump the sausages and vegetables on top along with the cheese and toss briefly. Serve with extra grated cheese.


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John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

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This page created 1997. Modified August 2007.