BRAVO FETTUCCINE

4 cups Sugo sauce (See recipe under “Sauces”)
l pkg. l6 oz. fresh or dried fettuccine noodles
2 tbsps. butter
l cup sliced fresh mushrooms
l/2 cup chopped proscuitto or fully cooked Virginia ham (about 3oz)
2 green onions with tops, thinly sliced
l cup whipping cream
l/2 tsp. freshly grated nutmeg
l/2 tsp. pepper
4 qt. water
l tbsps. salt
l/2 cup grated Prmesan cheese
Prepare Sugo Sauce. Cook noodles. Heat butter in 4-qt. Dutch oven
over med-high heat. Saute mushrooms, prosciutto and onions in butter
Stir in whipping cream, nutmeg & pepper. Heat to boiling. Reduce
heat. Simmer, uncovered, about 2o mins., stirring frequently, until
thickened. Stir in Sugo Sauce. Heat to boiling. Reduce heat. Simmer
uncovered, l0 mins. stirring occasionally. Heat water and salt to
boiling in large kettle and add fettuccine. Boil, uncovered, and
cook until el dente according to pkg. directions. Drain fettucinni
but do not rinse. Mix together fettuccine and sauce and top with
cheese.
Serves 6.