Ingredients

The following ingredients have 4 Servings
  • 1 lb. Fettuccine
  • 5 links Sweet Italian Sausage, casings removed
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/4 c. Red Onion, chopped
  • 2 Garlic Cloves, minced
  • 3 Plum (Roma) Tomatoes, diced
  • 1 c. Kalamata Olives, pitted and diced
  • 2 tbsp. Capers
  • 1/2 c. Dry Red Wine
  • 1/2 c. Chicken Broth
  • 1/4 c. Tomato Paste
  • Fresh Ground Red Pepper, to taste

Instruction

  • In a  saute pan, heat 1 tbsp. oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink.
  • In a medium saucepan, heat the remaining 1 tbsp. oil and add the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent; then add the wine, chicken broth, tomato paste and red pepper. Stir well, then add the cooked sausage. Simmer on low for 10-15 minutes;
  • Boil a large pot of water and cook pasta according to package directions; drain water.
  • Pour the thick sauce over the cooked fettuccine and toss; coating all of the pasta.