Sausage, basil and port fettuccine

6 Servings

Ingredients

Quantity Ingredient
1¼ pounds Mild or hot Italian sausages
2 Cloves garlic, minced or pressed
1½ cup Green onions, sliced
3 cups Red onions, thinly sliced
1½ cup Port
3 cups Ripe tomatoes, chopped
2 tablespoons Balsamic vinegar
¾ cup Fresh basil leaves, chopped
12 ounces Dried fettucine, cooked
Salt
Pepper
Fresh basil sprigs

Directions

Remove sausages from casings.

In a 10-12 inch frying pan over medium-high heat, break sausages into 1 inch chunks and stir often until brown, 8 to 10 minutes; lift from pan and set aside.

Discard all but 2 tb fat from pan. Over medium heat, add garlic and green and red onions. Stir often until onions are very limp, 12 to 15 minutes.

Add port, bring to a boil over high heat, and boil until reduced by half, about 5 minutes.

Add tomatoes, sausages, and vinegar; stir often until bubbling, about 2 minutes. Stir in chopped basil. On a platter, spoon sausage mixture over fettucine. Season to taste with salt and pepper. Garnish with basil sprigs.

Source: Thomas Shook, Tempe, Arizona Published in Sunset Recipe Annual, 1995 Edition Posted to MM-Recipes Digest V3 #285 Date: Fri, 18 Oct 1996 15:04:19 -0400 From: Rod Grant <rodgrant@...>

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