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Fettuccine with Crispy Sausage




Source of Recipe


Internet


List of Ingredients




18 roma tomatoes - chopped in a food processor (for a quick dinner, substitute 2 - 14.5 oz. cans of diced tomatoes)
1 large yellow onion - chopped
1/4 C sun dried tomatoes in olive oil (not necessary, but I think it adds richness)
4 cloves garlic - chopped
1/2 tsp. red chili flakes
3 Tbs. fresh basil - chopped or 1 Tbs. dry
1/2 Tbs. fresh oregano
1 Tbs. olive oil
1/2 tsp. sugar
fresh ground pepper
salt
1/2 lb. bulk Italian sausage - spicy or regular
Fettuccine for 4



Recipe



Chop the tomatoes and sun-dried tomatoes (not emulsified, just very small pieces) in a food processor with the 1/2 tsp. sugar, 3/4 tsp. fresh ground pepper. Brown the sausage in a large sauté pan crumbling it as it cooks and pouring off any excess grease so you wind up with slightly crispy nuggets. Spoon the sausage out of the pan leaving behind any drippings and browned bits. Add a little olive oil and sauté the onions, garlic and pepper flakes over a medium high heat until the onions become translucent. Add the tomato mixture, basil and oregano and simmer until reduced by 25% (about 20 minutes) adding salt and pepper to taste. Divide the fettuccine into nice hand-painted Italian ceramic pasta bowls, or whatever you happen to have, then spoon the sauce over the fettuccine, sprinkle generously with the crispy sausage and garnish with fresh grated parmesan cheese.