3-4 tbsp. blended oil
2 med. size onions, fine julienne (1 1/2 lbs.)
3 sm. to med. size zucchini, peeled, split in four & sliced
1 c. mushrooms, sliced
4 lg. cloves garlic, chopped
3 lg. sorias fresh parsley
1/4 lb. Italian sausage, stripped of casing & cooked
3 lg. fresh basil leaves, chopped
1 (28 oz.) can tomatoes, crushed by hand

1. Place oil in saute pan on moderate fire. Saute onions until translucent.

2. While onions are cooking, remove sausage casing and fry sausage until well rendered. Season with salt and pepper; drain and hold until needed.

3. Add garlic and saute until it begins to impart aroma. Add parsley and saute 10 to 15 seconds.

4. Add mushrooms and saute lightly for 1 minute or more but do not let exude.

5. Add zucchini; stir all together, season with salt and pepper. Saute until squash is tender.

6. Add tomatoes, water, bouillon cube and other seasonings. Bring to a simmer, cook a few minutes and adjust seasonings. Be sure that all dominate seasonings are profound. This will be needed when combined with the noodles.

7. Cook fettucini, al dente, drain well and place in a large, shallow macaroni dish. Add sweet butter, sprinkle with Parmesan cheese. Spoon in some sauce, toss; add more sauce and thoroughly toss.

8. Add additional sauce, Parmesan and shredded Mozzarella. Serve immediately.