Fettuccine With Creamy Tomato Wine Sauce |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is an altered recipe from Cold-Weather Cooking by Sarah Lee Chase. I have reduced the fat and added extra seasonings and the peas. I also like to add mushrooms and a splash of Worchestershire sauce. Ingredients:
1 lb italian sausage, casings removed |
2 ounces diced pancetta or 2 ounces bacon |
1 medium onion, chopped |
2 minced garlic cloves |
1/2 teaspoon fennel seed |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
1/2 teaspoon saffron thread |
1 1/2 lbs fresh tomatoes, chopped |
1/4 cup red wine (i like pinot noir) |
1 tablespoon tomato paste |
1/2 cup half-and-half |
1/2 cup frozen peas, thawed |
1/4 cup fresh basil leaf |
1 lb fettuccine pasta, cooked and drained |
freshly grated parmesan cheese |
Directions:
1. Saute the sausage and bacon, breaking up the sausage into bite sized pieces.
2. Cook until well browned.
3. Stir in the dried herbs, onion, fennel seeds, and saffron threads.
4. Cook 15 minutes over medium heat.
5. Add tomatoes, paste, and wine.
6. Cook 20 more minutes.
7. Add the cream, peas, and fresh basil.
8. Cook for just a minute, then remove from heat and salt and pepper to taste.
9. Serve with the fettucine and top with the grated Parmesan.
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