The northwest has been snowing today. Schools and offices are closed. H and kids are home all day. This calls for a warm celebration feast!
Italian sausage is a hearty pork sausage seasoned with fennel seeds. Fettuccine is ribbon like pasta, famous in Rome. The blend of rich pasta sauce with roasted sausage chunks poured over hot pasta is wonderful. The combination doesn’t sound too good, but comes together in a yummy wholesome family dinner. Try it; I am sure you will like it!
What I used: Serves 4
4 Italian sausages, thawed and cut into ¼ inch rings
1 lb fettuccine pasta cooked and drained as per instructions on the box.
1 lb store bought pasta sauce
1 onion, finely chopped
3 ripe pulpy tomatoes, finely chopped
1 yellow/colored pepper, chopped
1 tsp cilantro leaves chopped
4 cups red wine/water
1tsp cumin seeds
1/2tsp red chili powder
A pinch of turmeric powder
2 tsp soft butter/olive oil
½ cup grated Parmesan cheese
In a large skillet, on medium heat, add 2tsp butter/olive oil. When it begins to shimmer, add cumin and sliced sausages, let it cook till it browns. Add in the chopped garlic, onion and colored pepper.
Cook and stir until vegetables are crisp-tender, about 5 minutes. Stir in diced tomatoes. Cook for 2 minutes, till it is soft. Add in the pasta sauce, chopped cilantro, red chili powder, turmeric and red wine/water. Let it cook covered on low; 15-20 minutes until sausages are thoroughly cooked.
While that is simmering, cook fettuccine according to package directions and drain well. Serve sauce over fettuccine; top with grated Parmesan cheese if desired.
I am not a wine consumer, but I know that Chianti or Zinfandel will be a great combination to sip aside dinner. Enjoy!