Description
A flavorful and hearty pasta dish featuring Italian sausage, sautéed peppers, onions, and mushrooms simmered in a savory tomato sauce, tossed with fresh fettuccine and finished with Romano cheese and red pepper flakes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 medium bell pepper, sliced
- 8 ounces mushrooms, sliced
- 3-4 cloves garlic, minced
- 1 pound Italian sausage links, sliced or crumbled
- 1/2 cup white wine or chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon ground black pepper, plus extra for seasoning
- 9 ounces fresh fettuccine pasta
- Grated Romano cheese, for serving
- Crushed red pepper flakes, for serving
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add sliced onion, bell pepper, mushrooms, and minced garlic. Season with salt and pepper. Sauté the vegetables for about 7 minutes until they are softened and fragrant. Remove the vegetables from the skillet and set them aside.
- Brown sausage: In the same skillet, add the sliced or crumbled Italian sausage. Cook over medium-high heat, stirring frequently, until the sausage is browned and cooked through.
- Deglaze pan: Pour white wine or chicken broth into the skillet to deglaze. Scrape up any browned bits stuck to the bottom of the pan. Allow the liquid to simmer for 1 to 2 minutes, reducing slightly.
- Combine and simmer: Add the canned diced tomatoes, kosher salt, ground black pepper, and the sautéed vegetables back into the skillet. Bring the mixture to a boil, then reduce heat and let it simmer gently for 15 to 20 minutes to let the flavors meld.
- Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the fresh fettuccine according to package instructions until al dente. Drain the pasta well.
- Toss and serve: Add the cooked pasta to the skillet with the sauce and sausage mixture. Toss well to coat the pasta evenly. Serve immediately, topped with grated Romano cheese and a sprinkle of crushed red pepper flakes for extra heat if desired.
Notes
- You can substitute chicken broth for white wine if preferred or to make the dish non-alcoholic.
- Fresh fettuccine is used, but dried pasta can be substituted; adjust cooking time accordingly.
- Add crushed red pepper flakes gradually to control the spice level to your preference.
- Using Italian sausage with fennel adds authentic flavor; hot or mild types can be chosen based on heat preference.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
