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Italian Sausage & Pea Pod Fettuccine Recipe
|Hot italian sausage||1 Pound, casings removed|
|Onion||1 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced or pressed|
|Minced pimientos||2 Ounce (1 Small Jar)|
|Minced basil leaves/2 teaspoons dry basil leaves||2 Tablespoon|
|Milk/Whipping cream||1 Cup (16 tbs)|
|Dry fettuccine||1 Pound|
|Thawed frozen chinese pea pods||6 Ounce (1 Package)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2900 Calories from Fat 603
% Daily Value*
Total Fat 68 g103.9%
Saturated Fat 25.6 g127.8%
Trans Fat 0 g
Cholesterol 327.5 mg
Sodium 3654.3 mg152.3%
Total Carbohydrates 391 g130.5%
Dietary Fiber 21.4 g85.5%
Sugars 39 g
Protein 172 g343.6%
Vitamin A 97% Vitamin C 122.4%
Calcium 124.5% Iron 62.3%
*Based on a 2000 Calorie diet
Stir with onion and garlic over medium-high heat until sausage is browned, about 12 minutes.
Spoon fat from pan and discard.
To pan add pimientos, basil, and milk.
Stir until simmering; keep warm.
Meanwhile, bring 3 quarts water to boiling in a 5 to 6-quart pan on high heat.
Add pasta; cook, uncovered, just until tender to bite, about 8 minutes.
Drain, then pour into a wide bowl.
Stir peas into meat mixture, then pour mixture over pasta; sprinkle sauce with cheese.
Mix, lifting with 2 forks, until the pasta absorbs most of the sauce's liquid.