Johnsonville Italian Sausage Fettuccine

I created this recipe last weekend, and decided to share it today.  It was so fabulous, and one of my favorite uses so far for Johnsonville Hot Italian Sausage.

Johnsonville Italian Sausage Fettuccine

8 ounces fettuccine (dry weight)

3 links Johnsonville Italian Sausage (I used hot sausage, but I’m sure it’s great with the other kinds as well!)

8 ounces mushrooms, sliced

1 medium onion, chopped

1/2-3/4 teaspoon dried parsley flakes (or 2 teaspoons fresh parsley)

1/4 teaspoon granulated garlic

1 tablespoon butter

salt, to taste

Directions:

1. Cook fettuccine and sausage according to package directions.  Set drained fettuccine aside and slice sausage into 1/4-inch slices.

2. In a medium-large skillet, cook onion, mushrooms, parsley flakes, and garlic in butter until the mushrooms and onion are tender.  You may need to add a couple tablespoons of water while cooking, if it gets dry, but my mushrooms made it pretty juicy.

3. Stir in the fettuccine and sliced sausage, heat thoroughly, and serve.

This recipe is quick and fantastic!  You can also use frozen mushrooms, if you have any in your freezer stocked up from a sale (like me)!

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About recipeshappen

I'm Bonnie. I'm a pharmacy technician and new wife to Bogdan. I love cooking, usually without recipes. I love good sales and coupons, but haven't quite figured out the best way to find them. I make the typical new-wife mistakes and have burned my share of cookies. I like a cold house and a hot shower all year long.
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3 Responses to Johnsonville Italian Sausage Fettuccine

  1. Wow, it’s like you read my mind. I was just thinking, after I read this I’m gonna look up to see if I can freeze mushrooms…two birds with one stone! Thanks! 🙂

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