| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 6 | Servings | ||
INGREDIENTS
| 1 1/4 | lb | Mild or hot Italian sausages |
| 2 | Cloves garlic, minced or pressed | |
| 1 1/2 | c | Green onions, sliced |
| 3 | c | Red onions, thinly sliced |
| 1 1/2 | c | Port |
| 3 | c | Ripe tomatoes, chopped |
| 2 | tb | Balsamic vinegar |
| 3/4 | c | Fresh basil leaves, chopped |
| 12 | oz | Dried fettucine, cooked |
| Salt | ||
| Pepper | ||
| Fresh basil sprigs |
INSTRUCTIONS
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@magi.com>
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