Italian Sausage & Pea Pod Fettuccine Recipe
Ingredients
| 1 pound hot Italian sausage, casings removed | ||
| 1 medium-size onion, thinly sliced | ||
| Garlic | 3 Clove (5gm), pressed | |
| Pimientos | 1 Small, minced | |
| 2 tablespoons minced fresh or 2 teaspoons dry basil leaves | ||
| 1 cup milk or whipping cream | ||
| Fettuccine | 1 pound | |
| package | 1 | |
| Chinese pea pods | ||
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
In a 10 to 12-inch frying pan, crumble sausage.
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.
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.
Chef
