1. Egg pasta - homemade or commercial
2. Green pasta - homemade or commercial

Make one thin ribbon of pasta - and make the other, wider ribbons of pasta. (Straw and grass).

THE GARNISH:

1 to 2 lbs. fresh mushrooms
4 to 6 tbsp. butter
1 clove garlic, sliced very thin
Salt to taste
1 to 2 c. lean ground Italian sweet sausage
1 c. light cream or Half and Half
1/2 c. grated Romano or Parmesano cheese

PREPARATION: If homemade pasta is used, roll it out thinly and cut one kind into thin ribbons of pasta and cut the other kind into wider ribbons of pasta. Leave pasta out to dry.

While waiting for pasta to dry, clean and slice mushrooms. Use half of butter to saute garlic until light yellow. Remove it from pan with slotted spoon and place in a holding dish. Then add mushrooms to the garlic flavored butter, sprinkle them lightly with salt and saute for ten minutes over low heat. You want the mushrooms to tenderize themselves.

In another pan, melt the remaining butter and fry sausage meat until it is well browned - keeping it crumbled up. Drain if needed. Heat cream in top of double-boiler pan, making sure not to curdle. Keep hot.

Keep all ingredients hot. Bring two large pots of salted water to a boil, and cook the two types of pasta in separate pots until tender. If pasta is homemade, they will be ready almost as soon as the water returns to a boil. Watch this carefully.

If using commercially made dried pasta, follow instructions on package. When pastas are tender, but still firm (al dente), drain them. Turn them into a DEEP HEATED SERVING DISH and toss together.

Place sausage meat in with the pastas and toss, then add mushrooms and toss, then add warm cream and garlic slices and toss them. Add half of cheese and toss. Use remaining cheese as topping.

Instead of mushrooms; cooked peas, gently heated in a mixture of finely chopped onions and bacon.