Recipe - Pasta With Spinach Sausage And Roquefort Cream Sauce

One fourth cup Olive oil
4 ounce Hot Italian sausage,
casings removed
8 ounce Mushrooms, cut or sliced up
2 bn Fresh spinach, stems
trimmed
2 Garlic cloves, minced
One fourth cup Coarsely chopped walnuts
2 cup Whipping cream
4 ounce Roquefort cheese
2 teaspoon Dijon mustard
1 pound Fettuccine

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. Source: Bon Appetit, September 1991/La Creme de la Creme
Restaurant, Oakland CA.

* The Polka Dot Palace BBS 12018223627 Posted by FAYLEN

Posted to MCRecipe Digest V1 #702 by Lisa Clarke lisa@gaf.com on Aug 1,
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