Heat the oil in a 3-quart saucepan over medium heat. Add the sausage, if desired, onion and garlic and cook until the onion is tender, stirring occasionally.Stir the sauce and parsley in the saucepan and cook until hot. Season to taste. Serve over the fettuccine. Sprinkle with the cheese.
1 tablespoon vegetable oil0.5 cup diced smoked sausage (optional)1 medium onion, chopped (about 1/2 cup)1 small clove garlic , minced or 1/8 teaspoon garlic powder1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce0.25 cup chopped fresh parsley or 1 tablespoon dried parsley flakes12 ounces fettuccine pasta or spaghetti, cooked and drained0.25 cup grated Parmesan cheese
Tender pasta simmers in chicken broth with...
Puff pastry cups are filled with a savory ...
Add some sophistication to Buffalo-style c...
Ready in under an hour, you can spoon up l...