Fettuccine Italiana Food

FETTUCCINE ITALIANA

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.

ITALIAN SHRIMP FETTUCCINE

Steps:

• Heat the oil in a large skillet over medium heat until hot.
• Add the mushrooms, green onions, and garlic.
• Saute for 1-2 min or until green onions start to soften.
• Stir in the tomatoes, parsley and wine.
• Bring to a boil.
• Reduce heat and simmer for 20 minutes to allow the flavors to blend.
• Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
• Add the shrimp and lemon juice to tomato mixture.
• Cook for 1-2 minutes or until the shrimp turn pink.
• Serve over the cooked fettuccine.

FETTUCCINE CARBONARA

Steps:

• Heat a large pot of salted water on high and begin to cook pasta if it's dry.
• If it's fresh wait until after youve prepared the sauce as it will only take 3 minutes to cook.
• Beat together the eggs, parmesan cheese and parsley until eggs are blended well.
• Heat a large skillet over medium high heat and add the butter.
• Saute the garlic and mushrooms for 3-4 minutes.
• Add the cream and heat through.
• Drain the pasta and return to pot immediately.
• Add the mushroom and egg mixture, tossing for 2 minutes.
• Season with salt and pepper, serve at once.