Fettuccine with Bell Peppers, Mushrooms and Sausage

By mschweickert

Ingredients

• 1 pound mild Italian sausage, casings removed
• 3 cups thickly sliced mushrooms (12 oz)
• 2 green bell peppers, cut into 1-inch pieces
• 1 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 Tbsp chopped fresh basil
• 1 tsp dried rosemary
• 2 large garlic cloves, chopped
• 12 oz fettuccine, freshly cooked
• 1 1/2 cups canned low-salt chicken broth
• 1 1/2 cups grated Parmesan

Preparation

Step 1

Saute sausage meat in heavy large pot over medium-high heat until cooked through, breaking up with back of spoon, about 8 minutes. Using slotted spoon, transfer sausage to bowl. Pour off all but 2 Tbsp drippings from pot. Add mushrooms, bell peppers, green onions, herbs and garlic to same pot. Saute over medium-high heat until peppers are tender, about 8 minutes. Return sausage to pot. Add fettuccine, broth and 1 cup cheese. Toss until sauce thickens slightly and coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining 1/2 cup cheese.