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West 38th Street Pasta Special

1/2 pound sweet italian sausage, casings removed
1/2 pound hot italian sausgae, casings removed
1/2 cup olive oil
1/2 cup butter
12 lrg mushrooms-sliced
2 cloves garlic-minced
1 lrg green bell pepper-seeded and chopped
1 cup chopped green onions
1/4 cup minced fresh parsley
1/4 cup fresh basil or 2 tsp dried basil
12 oz spinach fettucine-cooked
2/3 cup parmesan cheese
1 cup sour cream

In large skillet, cook sausages over medium high heat until brown. Remove sausage and set aside. Drain grease. Add olive oil and butter to skillet and saute mushrooms, garlic, green pepper, green onions, parsley and basil until tender. Stir in sausage. Place fettucine in a heated serving dish. Add sausage mixture, parmesan and sour cream. Toss gently and serve immediately.

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