Servings: 4

INGREDIENTS:

• 1/4 cup Olive oil
• 4 oz Hot Italian sausage, casings removed
• 8 oz Mushrooms, sliced
• 2 bunches Fresh spinach, stems trimmed
• 2 Garlic cloves, minced
• 1/4 cup Coarsely chopped walnuts
• 2 cups Whipping cream
• 4 oz Roquefort cheese
• 2 tsp Dijon mustard
• 1 lb Fettuccine

INSTRUCTIONS:

1. Heat olive oil in a heavy large skillet over medium-high heat. Add the Italian sausage and cook until it’s no longer pink, breaking it apart with a fork as it cooks, for about 5 minutes. Transfer the cooked sausage to a bowl using a slotted spoon.
2. In the same skillet, add the sliced mushrooms and sauté for about 2 minutes. Then add the fresh spinach and sauté until the spinach wilts.
3. Stir in the minced garlic and chopped walnuts and sauté for an additional minute.
4. Pour the whipping cream and Roquefort cheese into the skillet and bring the mixture to a boil. Reduce the heat and let it simmer until the sauce thickens to a sauce-like consistency, stirring occasionally, for about 10 minutes.
5. Add the cooked Italian sausage and Dijon mustard to the sauce. Season with salt and pepper to taste. Stir the sauce until it is heated through.
6. In a large pot of boiling salted water, cook the fettuccine until it is just tender but still firm to bite, stirring occasionally. Drain the pasta and place it in a large serving bowl.
7. Pour the sauce over the cooked fettuccine in the serving bowl. Toss gently to coat the pasta with the sauce.

Serve the fettuccine with sausage, mushroom, and spinach sauce immediately and enjoy!

Here are some variations you can try for this recipe:

1. Chicken and Mushroom Fettuccine:

• Replace the Italian sausage with cooked and diced chicken breast.
• Add sliced mushrooms and sauté them along with the chicken.
• Proceed with the rest of the recipe as mentioned, using chicken broth instead of whipping cream for a lighter version.

2. Vegetarian Fettuccine Alfredo:

• Omit the Italian sausage and use vegetable broth instead of chicken broth.
• Replace the sausage with your favorite vegetables like bell peppers, zucchini, or cherry tomatoes.
• You can also add some roasted garlic to enhance the flavor.

3. Shrimp and Spinach Fettuccine:

• Replace the Italian sausage with cooked and peeled shrimp.
• Sauté the shrimp along with the mushrooms and spinach.
• You can use a seafood or shrimp broth instead of chicken broth for a seafood twist.

4. Creamy Goat Cheese Fettuccine:

• Replace Roquefort cheese with creamy goat cheese for a milder flavor.
• Add some chopped sun-dried tomatoes and fresh basil for added complexity.

5. Alfredo-Style Fettuccine:

• Omit the Italian sausage and mushrooms.
• Prepare a classic Alfredo sauce by combining butter, heavy cream, minced garlic, and grated Parmesan cheese in a saucepan.
• Season with salt and pepper and let the sauce thicken until creamy.
• Toss the cooked fettuccine in the Alfredo sauce and top with freshly grated Parmesan.

6. Spinach and Artichoke Fettuccine:

• Replace the Italian sausage with marinated artichoke hearts and sauté them with the spinach.
• Add some chopped sun-dried tomatoes for extra flavor.
• Use vegetable broth instead of chicken broth for a vegetarian version.

7. Pesto Fettuccine with Sausage and Spinach:

• Prepare a basil pesto sauce using fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor.
• Cook the Italian sausage and sauté spinach and mushrooms as per the original recipe.
• Toss the cooked fettuccine in the homemade pesto sauce and then add the cooked sausage, spinach, and mushrooms.