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Spicy Sausage Fettuccine
I once accidentally bought hot Italian sausage, but still wanted to find a way to use it. I tossed it in the slow cooker with mushrooms, tomatoes and wine, which helped to mellow out the heat. Now I buy the hot stuff on purpose! —Judy Batson, Tampa, Florida
Ingredients
- 2 teaspoons canola oil
- 8 hot Italian sausage links
- 1/2 pound sliced fresh mushrooms
- 1 small sweet onion, chopped
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
- 1/2 cup beef stock
- 1/2 cup dry white wine or additional stock
- 1 package (12 ounces) fettuccine or tagliatelle
- Grated Parmesan cheese, optional
Directions
- 1. In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. slow cooker, reserving drippings in pan.
- 2. In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on low 6-8 hours (a thermometer inserted in sausages should read at least 160°).
- 3. To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices.
- 4. Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.
Nutrition Facts
1-1/3 cups: 448 calories, 25g fat (7g saturated fat), 57mg cholesterol, 817mg sodium, 37g carbohydrate (5g sugars, 3g fiber), 19g protein.
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