Fettuccine Alla Lina
List of Ingredients
-- 1 pound fresh Roma tomatoes
-- 1/2- 3/4 cup extra-virgin olive oil
-- 1 small red onion, finely diced
-- 1 teaspoon finely chopped fresh garlic
-- 1/2 pound fresh porcini, diced about 1/4-inch
-- 3/4 pound mild Italian sausage meat
-- 1 cup dry white wine
-- Salt and pepper
-- 1/2 cup Parmesan cheese
-- 1 pound egg fettuccine, preferably DeCecco brand
Recipe
Bring a large pot of water to a boil. Add tomatoes; cook 2 minutes. Remove tomatoes with a slotted spoon. When cool enough to handle, slip off the skins; squeeze out juice and seeds. Set tomato pulp aside.
Heat olive oil in a large saucepan and heat over medium heat; add onions and cook until soft. Turn heat to medium-high. Add garlic and porcini; saute for 5 minutes. Add sausage; cook until sausage browns lightly. Add tomato pulp, salt, pepper and white wine. Reduce heat to medium; cook 10 minutes more. Keep warm. Bring a large pot of water to a rolling boil. Add salt. Add fettuccine and cook until al dente; drain and return to pot. Add porcini mixture and Parmesan. Toss and serve at once.
Serves 4.
PER SERVING: 1,321 calories, 33 g protein, 96 g carbohydrate, 86 g fat (19 g saturated), 73 mg cholesterol, 825 mg sodium, 3 g fiber.
From Donna Scala. In San Fransisco Chronicle
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