Post by chief_cook2 on Mar 11, 2004 16:04:09 GMT -6
1 T olive oil
1 1/2 shallots, chopped
1 clove garlic, chopped
8 oz Italian sausage, casings removed
1/2 C whiping cream
15 oz diced tomatoes in juice with Italian seasonings
1/2 T dried sage
1/4 tsp crushed red pepper
6 oz FETTUCINE
1/4 C parmesan cheese, grated
Heat oil 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. Add cream, summer for 5 minutes. Add
tomatoes with juices, sage and crushed red pepper.
Simmer until sauce thickens, stirring occasionally about 15 minutes.
Meanwhile cook pasta and drain, reserving 1/4 C cooking liquid. Return pasta to same
pot, add sauce. Toss over medium heat until sauce coats pasta, adding
reserved cooking liquid by T full, if mixture is dry. Serve with parmesan cheese.