Saturday, January 31, 2009

Creamy Italian Sausage

2 T. olive oil
2 bunches green onion, chopped
2 large garlic cloves, chopped
1 lb Italian sausage, casing removed
1 cup whipping cream
2 (14.5-oz) cans diced tomatoes in juice
1 tsp. dried sage
1 lb. pound fettuccine noodles (or linguine noodles)

Heat oil in heavy large pot over medium-high heat. Add green onions and garlic; cook until beginning to soften, about 3 minutes. Add sausages and cook until no longer pink, crumbling the sausage.

Add cream; simmer for about 5 minutes. Pour in undrained tomatoes as well as sage. Simmer until sauce thickens, stirring occasionally. This shouldn't take very long, maybe 20 minutes or less.

Meanwhile, cook pasta according to package directions. Drain. Add pasta to meat mixture. Toss pasta with tongs to coat.

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