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Sausage & Fettuccine

Source of Recipe

wwrecipes - Desserts - Syllabubs - January 4, 2002, theme - My All-Time Favorite Recipe


Recipe Introduction

From: Shari Risoff This recipe started out as my alternative to just a "regular spaghetti meal" and has become my latest favorite. Whenever I cook I don't measure, so the amounts are my best guess. Be adventurous! I have never ruined an Italian meal with too much garlic! In the summertime when the Romas are hanging on the vine, I use fresh tomatoes of course!

List of Ingredients

6 Italian Sausages (approximately 2 lbs) (I use the
HOT ones, not mild)
2 Qt. tomatoes (I use our homemade canned
tomatoes -- whole Romas)
3-4 cloves garlic (sliced)
3-4 Tbs. Italian spices (oregano, basil) to taste (I
just toss them in without measuring)
1/2 lb. Mushrooms (sliced)
1 cup chopped onion
Salt & Pepper
1 lb. Fettuccine


Recipe

Brown the sausage with the onions, garlic and mushrooms. You may
either cook the sausages whole or cut them up into 2 inch pieces.
Drain any grease. Add tomatoes and seasonings. Simmer on medium heat
for a minimum of 30 minutes; or if you have the time to cook it
longer, reduce heat and do it. The longer it simmers, the more the
flavors meld. You may also add some chopped green or red peppers.

Heat large pan of water to boiling for fettuccine. (A little bit of
olive oil in the water will keep the pasta from sticking together).
Cook pasta in boiling water until tender, but still al dente (not
mushy!). Drain thoroughly. Serve sausages and sauce on top of the
pasta. Excellent with grated parmesan cheese, crusty Italian bread
(or garlic bread) and green salad. Serves at least 4 hungry people;
Can easily be doubled for more.