Ingredients
Fresh pasta,or store bought fettucini
6 oz. of italian sausage, taken out of wrapping and rolled into ½ oz balls
8 pencil Asparagus spears blanched and cut into three even pieces
1 Tomato blanched,skinned, seeded and cut into medium dice
5 Crimini mushrooms halved
2 small garlic cloves minced
4 tablespoons of basil chiffonade
parsley for finishing or basil chiffonade
olive oil tt
butter tt shouldn’t need more that 2 T.
salt tt
parmesan cheese, shaved for topping
Preparation
Boil water for pasta (if dry pasta, cook first, if fresh wait until veggies have begun cooking to cook) Heat skillet and add a blended oil mixture of vegetable and olive oil When adequately heated add sausage balls to skillet (potential to stick) and brown evenly When sausage is half way cooked add mushrooms, cover skillet Continue to turn sausage and mushrooms Add asparagus spears when mushrooms are almost completely plump Allow to get almost tender and add garlic, do not let garlic burn continue to turn When aromatic add basil and allow flavor to marry Add cooked pasta and toss with olive oil, butter Season to taste Garnish with basil chiffonade or pasley and parmesan cheese if you like
