Mediterranean Fettuccine With Sausage
"I was so fortunate to have all these flavorful ingredients on hand, which made for a lovely (and quick) dinner. The brininess of the olives and capers was a pleasant reminder of warmer climates on a cold January night!"
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 7.39 ml extra virgin olive oil
- 226.79 g Italian sausage, casings removed, crumbled (sweet or hot)
- 1 onion, chopped
- 4 garlic cloves, minced
- 59.14 ml dry red wine
- 4.92 ml dried basil
- 680.38 g jar roasted garlic pasta sauce
- 118.29 ml pitted kalamata olive, halved
- 44.37 ml drained capers
- 226.79 g fettuccine pasta
- 29.58 ml grated parmesan cheese
- 14.79 ml chopped fresh parsley
directions
- In a large nonstick skillet, heat oil over medium-high heat. Add sausage and onion and cook, stirring occasionally, until sausage is browned and onion is tender, about 6-7 minutes. Add garlic and cook for about 1 minute. Stir in wine and basil; cook, stirring up any browned bits from the bottom of skillet, about 1 minute or so.
- Add pasta sauce, olives, and capers; bring to a boil. Reduce heat to medium-low; simmer, covered, until sausage is thoroughly cooked, about 15-20 minutes.
- Meanwhile, in a large pt of salted boiling water, cook the fettuccine according to package directions; drain. Add to sauce mixture and toss to combine. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.
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Reviews
-
Totally wonderful comfort food. It's been down into the -50's with the wind chill and this old house does have some leaks that we haven't found yet so a hot comfort meal made with favorite things was most welcome. My only change was to use homemade pasta sauce out of the freezer that I make with no sugar. Thanks for posting this yummy recipe, DH placed dib's on the leftovers! :D
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
