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: 30 mins
• Serves: 4

Ingredients

• 1⁄2 tablespoon extra virgin olive oil
• 8  ounces Italian sausage, casings removed, crumbled (sweet or hot)
• 1  onion, chopped
• 4  garlic cloves, minced
• 1⁄4 cup dry red wine
• 1  teaspoon dried basil
• 1 (24 ounce) jar  roasted garlic  pasta sauce
• 1⁄2 cup  pitted kalamata olive, halved
• 3  tablespoons  drained capers
• 8  ounces fettuccine pasta
• 2  tablespoons  grated parmesan cheese
• 1  tablespoon  chopped fresh parsley

Directions

1. 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.
2. 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.
3. 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.