1 lb. reg. Fettuccine
1 lb. spinach Fettuccine
1 lb. hot scrabble type pork sausage (Park's)
1 qt. heavy cream
1/2 c. grated cheese (Monterey Jack or Colby)
2 tbsp. sweet basil
2 tbsp. rosemary
2 tbsp. sage
2 tbsp. thyme
White pepper to taste

1. Cook sausage until brown, taking care not to break into small pieces. Drain off the grease, reserving 2 tablespoons for later, and set aside.

2. Cook Fettuccine (in enough water to provide free movement when boiling) to desired tenderness. Drain and return to pot and dry over low heat adding the 2 tablespoons of pork grease to the pasta and mix well.

3. Turn off heat and sausage, herbs, 1/2 cup of cream and mix well.

4. Mix in well the shredded cheese along with white pepper.

5. Turn mixture in large casserole and pour remaining cream slowly over the entire mixture.

6. Serve immediately, or bake covered for 20 minutes, or until the mixture bubbles. Preheat oven to 325 degrees if you wish t bake the pasta.