Fettuccine with Creamy Tomato-and-Sausage Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 3 shallots, chopped 2 large garlic cloves, chopped
1 pound sweet Italian sausages, casings removed 1 cup whipping cream 2 14.5 ounce cans diced tomatos in juice with Italian seasonings
1 tablespoon dried sage 1/2 teaspoon dried crushed red pepper 3/4 pound fettuccine
1/2 cup grated Parmesan cheese



1 Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and saute until beginning to soften, about 3 minutes. Add sausages and saute until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
2 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.
3 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.

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