Moscow-Pullman Daily News Blogs

My brother is still with me, waiting on me hand and foot as I mend from my broken hip.  As I’ve mentioned recently, he loves cookbooks almost as much as his sister and when I allow him some down time, he contents himself looking through my collection.

On Sunday, he called my attention to a recipe he’d found in “Hot Providence,” a cookbook edited and compiled three years ago by Luke and Rachel Jankovic.  It was billed as the “first ever” Christ Church cookbook and contained over 500 recipes solicited from members of Christ Church and Trinity Reformed Church.

As it turned out, I had made the pasta recipe listed below and it was fantastic, but like many such recipes, put it aside and never made it again.  Since my brother is departing for Spokane in a couple of days, he won’t have time to make it down here, but he printed off a copy to take with him, noting he would be making up a batch soon.

West End Pasta Special

Bekah Merkle

• ½ pound bulk sweet Italian sausage

• ½ pound bulk hot Italian sausage

• ½ cup butter

• 12 crimini mushrooms, sliced

• 2 cloves garlic, minced

• 1 red pepper, seeded and sliced

• 1 cup chopped green onions

• 2 teaspoons dried basil (or ¼ cup minced fresh basil)

• 12 ounces spinach fettuccine, cooked al dente and drained

• 2/3 cup freshly grated Parmesan cheese

• 1 cup sour cream

In a large skillet, cook sausage over medium/high heat until brown.  Remove sausage and set aside.  Drain the grease.  Add the butter to the skillet and sauté the mushrooms, red pepper, green onions, and basil.  Stir in sausage.  Place fettuccine in serving dish.  Add the sausage mixture, Parmesan, and sour cream.  Toss and serve immediately.