Apparently being in Italy makes one an awesome chef...

Two days ago Megan, Anna, Max and Timmy (all BC kids) came over to our apartment where we cooked a phenomenal pasta dish. Sausage and mushroom cream sauce over FRESH pappardelle pasta with prosciutto wrapped melon to start.  Honestly, the hardest part of the entire cooking process was figuring out how to turn on the stove.  The instructions they gave us were not only confusing but also just wrong.  It's pretty old school, you actually have to light it.

Max was on melon duty

Timmy grated the parmesan, and Megan, Anna and I made the sauce and pasta

(That's Megan)

Here's the recipe if anyone wants to try it, we didn't follow it exactly though so I encourage improvisation:

1 tbsp. butter
1 tsp. minced garlic
1 lb. sweet sausage (casings removed)
1 lb. sliced fresh mushrooms
1 1/4 c. heavy cream
Parsley
Pasta
Parmesan cheese

In skillet, heat butter over medium heat. Add minced garlic, saute 2 minutes. Add sausage and mushrooms. Saute, breaking up sausage until cooked. Add heavy cream and simmer 3 minutes. Toss in parsley. Serve over your favorite hot, cooked pasta with Parmesan cheese.

(courtesy of cooks.com)