| 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>
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”