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Recipe: Fettucine with Creamy Tomato and Sausage Sauce
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 2 |
TBSP |
olive oil |
| 3 |
ea |
shallots, chopped |
| 2 |
ea |
large garlic cloves, chopped |
| 1 |
lb |
sweet Italian sausages, casings removed |
| 1 |
c |
whipping cream |
| 29 |
oz |
diced tomatoes in juice with Italian seasonings |
| 1 |
TBSP |
dried sage |
| 1/2 |
tsp |
dried crushed red pepper |
| 3/4 |
lb |
fettuccine |
| 1/2 |
c |
grated Parmesan cheese |
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Instructions
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1) Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and saute until beginning to soften, about 3 minutes.
2) Add sausages and saute until no longer pink, breaking up wiht back of fork, about 5 minutes.
3) Add tomatoes with juices, sage, and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
4) Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup liquid.
5) Return pasta to pot; add sauce.
6) Toss over medium heat until sauce coats the pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.
7) Season with salt and pepper. Transfer to bowl; sprinkle wiht cheese and serve.
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Source
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Bon Appetit, December 2000
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