Fettuccine with Creamy Tomato and Sausage Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 cup whipping cream
- 1 tablespoon dried sage
- 3/4 pound fettuccine
- 1/2 teaspoon dried crushed red pepper
- 2 large garlic cloves, chopped
- Carbohydrate 56 g(19%)
- Cholesterol 73 mg(24%)
- Fat 27 g(41%)
- Fiber 6 g(22%)
- Protein 26 g(52%)
- Saturated Fat 13 g(63%)
- Sodium 595 mg(25%)
- Calories 563
Preparation 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 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. 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.
Preparation 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 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. 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.
