Posted by: tinkande | December 30, 2008

Fettuccine with Creamy Tomato Italian Sausage Sauce

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After being out of town and out of touch for a week, a fridge-filling trip to the grocery store was high on my agenda. That meant I’d get home later than usual, so I wanted something quick and easy to cook for dinner. I went to Simply Recipes, one of my trusty sources, and came across the pasta dish below. We already had most of the ingredients at home, so I was sold! It didn’t end up being very quick (it took me about an hour and a half to make), but I think that was because it was my first time making the dish. (Edit: the second time I made this, it only took about 45 minutes). It was worth the wait, though – it was so delicious I had to threaten my roommate so he wouldn’t eat it all. I will definitely make it again soon!

Fettuccine with Creamy Tomato Italian Sausage Sauce
Source: Simply Recipes

2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1/2 pound sweet Italian sausage, casings removed
1/2 pound spicy or hot Italian sausage, casings removed
Note: We had a pound of sweet Italian sausage but no hot Italian sausage so I used what we had and added 1/2 teaspoon of red pepper flakes for some kick
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice
1 Tbsp dried sage (I didn’t have dried sage so I used one tablespoon of fresh chopped rosemary instead)
3/4 pound fettuccine
1/2 cup grated Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. 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 6.
Note: We had a lot of sauce left over so next time I would cook a whole pound of pasta.

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Responses

  1. This looks really yummy. I’d like to be invited over the next time you make it.

  2. This was soooo delicious. We’ll definitely keep you guys in mind the next time we make it :-).

  3. Whipping cream-really? hmmm…

  4. Really! Whipping cream or heavy cream.

  5. My idea of total comfort food…..YUM.


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