Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1/4 c Walnuts -- chopped
4 oz Hot Italian sausage, casings 2 c Heavy cream
Removed 4 oz Roquefort cheese
8 oz Mushrooms -- sliced 2 ts Dijon mustard
2 bn Fresh spinach -- trimmed 1 lb Fettucine
2 Cloves garlic -- minced

Heat oil in heavy large skillet over medium high heat. Add sausage
and cook until no longer pink, crumbling with fork, about 5 minutes.
Transfer sausage to bowl using slotted spoon. Add mushrooms to
skillet and saute 2 minutes. Add spinach and saute until wilted.
Add garlic and walnuts and stir 1 minute. Add cream and Roquefort
and bring to boil. Reduce heat and simmer until thickened to sauce
consistency, stirring occasionally, about 10 minutes. Add sausage and
mustard. Season to taste with salt and pepper. Stir sauce until
heated through.

Meanwhile, cook pasta in large pot of bvoiling salted water until just
tender but still firm to bite, stifrfing occasionally. Drain. Place
in large bowl.

Pour sauce over pasta. Toss gently.

Recipe By : Bon Appetit, 9/91, La Creme de la Creme Restaurant, CA

From: Alison Meyer Date: 08-17-95 (13:34) (159)
Fido: Cooking

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