1 1/2 lbs. Italian sausage bulk
1 med. onion, chopped
1/2 green pepper, chopped
1/2 lb. mushrooms, sliced
1/2 c. black or green olives, diced
1 tbsp. Italian seasoning
1/4 lb. butter
1 pt. half and half cream
1 (8 oz.) pkg. thin spaghetti, cooked & drained

Brown sausage in large pan. Add onions, green pepper, mushrooms, sliced olives and seasonings; do not drain grease. When sausage is browned and onions sauteed, add butter, then add cooked, drained spaghetti to meat mixture. Stir and toss to coat spaghetti. Reduce heat to simmer and add half and half. Stir until cream is absorbed.