Fettuccine With Italian Sausage And Olives - cooking recipe

Ingredients

500 g fettuccine pasta
500 g italian-style pork sausages
2 tablespoons olive oil
150 g button mushrooms, sliced
2 garlic cloves, crushed
100 g green olives, large, seeded, sliced
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
2 tablespoons parsley, fresh, chopped
300 ml cream

Preparation

Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
Add the pasta and cook till just tender. Drain well.
Cook sausages in a dry pan over medium heat, turning regularly, for at least 10 minutes, or until browned and cooked through. Drain on absorbent paper and cut sausages into 1 cm slices.
Heat oil in a saucepot and add the mushrooms and garlic. Cook, stirring constantly, for at least 2 minutes or until the mushrooms have softened.
Add the sliced sausage, olives, lemon rind, lemon juice, parsley and cream.
Allow it to simmer, stirring occasionally, for about 10 minutes or until reduced by one-third.
Add pasta and cook, stirring occasionally, for about 3 minutes or until the pasta is heated through.