Fresh Fettucine with Sausage, Asparagus and Mushrooms Recipe by Monte

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Ingredients

bring the zip of Parmesan together with the sweetness of Fontina. Both cheeses melt into the pan sauce. And the couple of tablespoons of butter
and the paste is put through molds and cut into every pasta shape you can
Kosher salt
1 lb. Fettucine pasta
3 tbsp. extra-virgin olive oil
4 Italian Hot Sausages
1 lb. baby bella mushrooms, sliced into
1/2" pieces
2 garlic cloves, minced
Freshly ground black pepper
1 c. vegetable stock
1 lb. asparagus, chopped into 1"
pieces
2 tbsp. butter
1 c. freshly grated Parmesan, plus more
for garnish
1 c. freshly grated fontina cheese
1/2 c. parsley leaves
1. Bring an 8-quart
stock pot of water to a boil and generously season with salt. This will take a
while. So proceed with making the sauce
while the water is coming to a boil.
2. Break the sausage
into bite sized pieces and put it along with a couple of tablespoons of Olive
Oil into a nonstick skillet. Cook over medium high heat until the sausage is
cooked through and beginning to brown.
Remove the sausage from the pan with a slotted spoon and reserve.
3. In the same skillet,
leaving the remains of the sausage liquid, heat 2 tablespoons olive oil over
medium-high heat. Add mushrooms and spread in an even layer; cook for 3 minutes
before stirring to let the mushrooms brown. Add garlic, 1/2 teaspoon salt, and