Tuesday, May 5, 2009

Creamy Fettuccine with Italian Sausage

I made this last night and can I just say it was DELICIOUS. I can say these things about my recipes because they are rarely actually mine. This particular one is from Simply Recipes (over there it's called Fettuccine with Creamy Tomato Italian Sausage Sauce). I don't use a whole lot of Italian sausage so this one was a new twist to pasta for us and it was great. I think it will go into permanent rotation on our menu.

Creamy Fettuccine with Italian Sausage

2 tablespoons olive oil
3 shallots, chopped fine
2 cloves garlic, minced
1 lb Italian sausage
1 cup heavy cream
2, 14.5 oz cans diced tomatoes, undrained
1 tablespoon dried sage
3/4 lb fettuccine
1/2 cup grated Parmesan, plus more for topping

Heat oil in a large skillet. Add shallots and garlic and saute until they begin to soften, about 3 minutes. Add sausage and cook until no longer pink, breaking up the sausage as it cooks. Add cream and simmer for 5 minutes. Add tomatoes with juices and sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in boiling salted water according to package directions. Drain pasta but reserve 1/2 cup cooking water.

When sauce is ready add pasta to the sauce and toss over medium heat until sauce coats pasta. Add 1/2 cup parmesan cheese and toss. Add cooking water as needed if the mixture is too dry. Season with salt and pepper. Transfer to a serving dish and sprinkle additional Parmesan on top and serve.

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