Monday, December 14, 2009

Fettuccine with Creamy Tomato Italian Sausage Sauce

  • 2 Tablespoons olive oil
  • 3 shallots, chopped (I don't think my mom used these)
  • 2 large garlic cloves, chopped
  • 1 pound Italian sausage, casings removed
  • 1 cup whipping cream
  • 2 14-oz. cans diced tomatoes in juice
  • 1 Tablespoon dried sage  (We did not have any sage so my mom used part Italian seasoning, and part poultry seasoning)
  • 1 pound fettuccine
  • grated Parmesan cheese

Heat oil in a heavy, large pot over medium-high heat.  Add shallots and garlic and sauté until beginning to soften, about 3 minutes.
Add sausage and sauté until no longer pink, about 5 minutes, breaking up the sausages a bit.  Add cream; simmer 5 minutes.  Add tomatoes with juice.  Add spices.  Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.  Drain pasta, reserving 1/2 cup cooking liquid.
Return pasta to same pot; add sauce.  Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.  Season with salt and pepper.  Transfer to bowl; sprinkle with cheese and serve.
Serves 8.

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