Fettuccine With Creamy Tomato Wine Sauce

Submitted by belkathy

"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."

 

• Ready In: 1hr
• Ingredients: 16
• Serves: 5

ingredients

• 453.59 g Italian sausage, casings removed
• 56.69 g diced pancetta or 56.69 g bacon
• 1 medium onion, chopped
• 2 minced garlic cloves
• 2.46 ml fennel seed
• 2.46 ml dried marjoram
• 2.46 ml dried thyme
• 2.46 ml saffron thread
• 680.38 g fresh tomatoes, chopped
• 59.14 ml red wine (I like Pinot Noir)
• 14.79 ml tomato paste
• 118.29 ml half-and-half
• 118.29 ml frozen peas, thawed
• 59.14 ml fresh basil leaf
• 453.59 g 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.