Fettuccine With Creamy Tomato Italian Sausage Sauce Recipes

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Fettuccine with Creamy Tomato and Sausage Sauce image

Provided by Kathleen Hulsy

Categories Milk/Cream Pasta Tomato Sausage Winter Bon Appétit Maine

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 pound sweet Italian sausages, casings removed
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice with Italian seasonings
1 tablespoon dried sage
1/2 teaspoon dried crushed red pepper
3/4 pound fettuccine
1/2 cup grated Parmesan cheese

Steps:

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.

FETTUCCINE WITH CREAMY TOMATO SAUSAGE SAUCE

Fettuccine With Creamy Tomato Sausage Sauce image

Yes, I know there are other tomato sausage pasta recipes here, but this one is a bit different and by far my favourite! The semi sundried tomatoes and sage add a lot of flavour; any pasta can be used. This is based on a recipe from "Super Food Ideas" - we love it at my house, hope you do too!

Provided by currybunny

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 -6 spicy sausage (such as chorizo)
2 -4 cloves garlic, crushed
1 (400 g) can crushed tomatoes
3/4 cup semi sun-dried tomato, roughly chopped
60 ml dry white wine
300 ml cream (can use lite)
6 spring onions, chopped
2 tablespoons chopped sage leaves or 2 teaspoons dried sage
400 g fettuccine or 400 g pasta, of choice

Steps:

Heat olive oil in frying pan, cook sausages for 8-10 minutes or until cooked through.
Remove from pan and chop roughly, cover to keep warm.
Return pan to medium heat and add garlic, crushed and sundried tomatoes, white wine and cream and bring to the boil.
Reduce heat to low and simmer, uncovered for 10 minutes or until sauce thickens slightly.
Meanwhile, cook pasta according to package directions, drain.
Stir cooked sausage, spring onions and sage through sauce, season to taste.
Divide pasta among serving bowls and spoon over sauce.

Nutrition Facts : Calories 1102, Fat 67.4, SaturatedFat 29.2, Cholesterol 254.8, Sodium 1306.8, Carbohydrate 88.8, Fiber 6.6, Sugar 10.2, Protein 34.7

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE

Fettuccine With Creamy Tomato and Sausage Sauce image

Ever get tired of plain tomato sauce??? Try this one.........A family favorite for 10 years. The cream adds a taste and texture that is delicious and perfectly blends all the flavors...Kids love it also.........

Provided by Ron Merlin

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, chopped
1 lb italian sweet sausage, casings removed
1 cup whipping cream
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, in juice
1 tablespoon dried sage
1/2 teaspoon dry crushed red pepper
3/4 lb fettuccine pasta
1/2 cup grated parmesan cheese

Steps:

Heat oil in heavy large pot 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, 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 is combined with pasta, adding reserved liquid in 1/4 cupfuls if mixture is dry.
Season with salt and pepper.
Transfer to bowl.
Sprinkle with cheese.
Serve.

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