Italian Sausage & Pea Pod Fettuccine
|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)|
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.