Free Recipe Sausage, Basil and Port Fettuccine
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Sausage, Basil and Port Fettuccine Recipe
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
Sausage, Basil and Port Fettuccine Preparation
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>
Cooking Temperature:
Recipe Serves: 6
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