TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1/2 pound bulk Italian sausage
  • 1 cup heavy whipping cream
  • 1 cup frozen peas
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons shredded Parmesan cheese
  • 1/8 teaspoon ground nutmeg
  • 2 cups hot cooked linguine

Nutritional Facts

1 cup: 876 calories, 62g fat (34g saturated fat), 212mg cholesterol, 746mg sodium, 55g carbohydrate (10g sugars, 6g fiber), 27g protein.


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add cream; stir to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute. Reduce heat. Add the peas, mushrooms, cheese and nutmeg; cook and stir until heated through. Serve with linguine. Yield: 2 servings.
Originally published as Pasta with Sausage Cream Sauce in Reminisce March/April 2006, p 50

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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