Fettuccine with Mushroom-Gorgonzola Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This satisfying pasta is an easy-to-make entrée to serve after a night on the town. Just add a salad, bread, and some sorbet and biscotti to complete the meal. Ingredients:
3 tablespoons olive oil |
1 1/2 onions, finely chopped |
6 large garlic cloves, minced |
1 1/2 pounds crimini mushrooms, sliced |
3 red bell peppers, thinly sliced |
1 1/2 pounds fettuccine |
1 1/4 cups whipping cream |
3 ounces gorgonzola cheese, crumbled |
3/4 cup chopped fresh chives |
6 tablespoons chopped fresh parsley |
3 tablespoons chopped fresh basil |
Directions:
1. Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
2. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
3. Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.
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