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Italian Sausage & Pea Pod Fettuccine

the.instructor's picture
  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.

Recipe Summary

Side Dish
Stir Fried

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