INGREDIENTS
2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 pound sweet Italian sausage, casings removed
1 cup whipping cream
2 14.5-ounce cans diced tomatoes with Italian seasoning
1 Tbsp dried sage
1/2 tsp crushed red pepper
3/4 pound fettuccine
1/2 c grated Parmesan

INSTRUCTIONS

1. Heat oil in a large heavy pot over medium-high heat. Add shallots and garlic, and sauté until slightly soft, about 3 minutes.
2. Add sausage and sauté until no longer pink, breaking up the sausages as they brown, about 5 minutes.
3. Add cream; simmer 5 minutes.
4. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
5. Meanwhile, cook pasta until still firm to the bite and drain, reserving 1/2 cup cooking liquid.
6. Return pasta to its pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry.
7. Transfer to bowls, top with cheese, and serve.

REFERENCE
Bon Appetit, December 2000, p 228.

| Top |