Recipe - Sausage Basil And Port Fettuccine

1 One fourth pound Mild or hot Italian sausages
2 Cloves garlic, minced or
pressed
1 One half cup Green onions, cut or sliced up
3 cup Red onions, thinly cut or sliced up
1 One half cup Port
3 cup Ripe tomatoes, chopped
2 tablespoon Balsamic vinegar
Three fourths cup Fresh basil leaves, chopped
12 ounce Dried fettucine, cooked
Salt
Pepper
Fresh basil sprigs

Remove sausages from casings.

In a 1012 inch frying pan over mediumhigh 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 tablespoon 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 MMRecipes Digest V3 #285

Date: Fri, 18 Oct 1996 15:04:19 0400

From: Rod Grant rodgrant@magi.com