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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 6 |
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Directions: Heat oil in heavy large pot over medium-high heat. Add shallots and garlic
and saut until beginning to soften, about 3 minutes. Add sausages and
saut 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.
Contributor: Bon Appetit December 2000
Ingredients:
2 Tablespoon(s) olive oil
3 Cup(s) shallot; chopped
2 Tablespoon(s) garlic; minced
1 Pound(s) sweet italian sausage; casings removed
1 Cup(s) heavy cream
1 14 1/2 oz can diced tomatoes w/ italian seasoning
1 Tablespoon(s) dried sage
1/2 Teaspoon(s) crushed red pepper flakes
3/4 Pound(s) fettucine
8 Tablespoon(s) parmesan cheese; grated |
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