Sausage and vegetables with fettuccini


What I used: Serves 4
1-1/2 lb. sweet Italian sausages
1 cup carrots cut into 1 inch rings
1 cup beans cut into 1 inch pieces
1 onion, chopped
3 tomatoes, seeded and diced
2 cloves garlic, minced
1 colored bell pepper, chopped
1/4 cup water or dry red wine
1 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
16 oz. fettuccine pasta
1 cup grated Parmesan cheese (optional)
3 tsp olive oil

In a large skillet, place sausages and water and bring to a boil. Cover and simmer for 5 minutes. Drain sausages and continue cooking over medium heat until sausages begin to brown.

Meanwhile, cook fettuccine according to package directions and drain well.
Remove sausages from skillet and slice into 1-1/2" rings or larger as you need. Return to skillet along with onion, garlic, peppers and fennel seeds. After the onions turn transparent, add in the carrots, beans, tomatoes, basil, and thyme. Pour red wine or water.

Cook on medium high until the sausages are thoroughly cooked. Add the cooked pasta into the mixture and give it a good toss. Add salt and pepper. 

Top with Parmesan cheese and serve hot. Enjoy!

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