Fettuccine with Creamy Tomato and Sausage Sauce

Ahhh, comfort food, so nice to have you back in my life. This is one of my all time favorites for when the weather gets cooler. Torn from the back of Bon Appetit in 2000, it’s a well loved recipe, easy to make and delicious. Plus, as an added bonus, leftovers make a terrific lunch in a thermos the next day.

Fettuccine with Creamy Tomato and Sausage Sauce

2 tbsps olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 pound sweet Italian sausage, casings removed
1 cup whipping cream*
2 14.5 ounce cans diced tomatoes with Italian seasonings
1 tbsp dried sage
1/2 tsp dried crushed red pepper

1 pound fettuccine
1/2 cup grated Parmesan Cheese

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 whipping cream and let simmer for 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.

Pleasantville Note: *I’ve made this recipe using half & half and it tasted just as great. You just have to simmer the sauce a little longer to let it thicken.