Fettuccine with Sausage, Tomatoes, and Cream
– adapted from Bon Appétit
I switched the pasta and of course fettuccine is good with a creamy sauce.
2 tablespoons olive oil
1 pound sweet Italian sausages, casings removed
1/2 teaspoon dried crushed red pepper
1 cup chopped onion
3 – 4 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
1/2 cup whipping cream
1 pound fettuccine
chopped fresh basil
Parmesan or Pecorino Romano cheese to grate over each serving
*I taste along the way & added oregano, pinch of sugar & Italian seasoning
Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork (I use a potato masher), about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes, cream and seasoning. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup of pasta water. Return pasta to same pot.
Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved pasta water by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.