Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Servings -and chopped
1/2 lb Sweet Italian sausage, 1 c Chopped green onions
-casings removed 1/4 c Minced fresh parsley
1/2 lb Hot Italian sausage, 1/4 c Minced fresh basil or 2 tsp
-casings removed -dried basil
1/2 c Olive oil 12 ea Ounces spinach fettucine,
1/2 c Butter -cooked al dente and drained
12 lg Mushrooms, sliced 2/3 c Freshly grated Parmesan
2 ea Cloves garlic, minced -cheese
1 lg Green bell pepper, seeded 1 c Sour cream

In large skillet, cook sausages over medium-high heat until brown.
Remove sausage and set aside. Drain grease. Add olive oil and
butter to skillet and saute mushrooms, garlic, green pepper, green
onions, parsley and basil until tender. Stir in sausage. Place
fettucine in heated serving dish. Add sausage mixture, Parmesan and
sour creme. Toss gently and serve immediately. Creme de Colorado
Cookbook (1987) From the collection of Jim Vorheis

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