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Fettuccine with sausage and mushrooms

a recipe calorie ... ... but tasty and fast to build!

Serves 4 opersone

Half kg of fresh egg fettuccine

3-4 tablespoons extra virgin olive oil

3 sausages

A package of frozen mushrooms from 300 gr.

200 grams of tomatoes

50 gr. parmesan

A tablespoon of grated pecorino

A splash of cognac

Salt and pepper to taste

One tablespoon finely chopped parsley

procedure

thaw slightly mushrooms and chop coarsely. Heat oil with garlic in a large pan, add the sausage and crumble the help of just adding a bit of hot water.

Blend with the cognac, add mushrooms and chopped tomatoes. Add salt and pepper.
Continue cooking, adding, if necessary, a ladle of hot water to prevent the sauce is too dry.

cooked, add the chopped parsley. Meanwhile, boil the fettuccine in plenty of boiling salted water and drain into the pan with the sauce obtained. Sauté briefly and add the two grated cheeses. Serve immediately.