ITALIAN SAUSAGE, BASIL AND PORT FETTUCCINE

1 1/4 lb mild or hot Italian sausages
2 cloves garlic, minced or pressed
1 1/2 cups green onions, sliced
3 cups red onions, thinly sliced
1 1/2 cups port
3 cups ripe tomatoes, chopped
2 tbsp balsamic vinegar
3/4 cup fresh basil leaves, chopped
12 oz dried fettuccine, cooked
salt and ground black pepper
fresh basil sprigs (for garnish)

Remove sausages from casings. In a 10 or 12-inch frying pan over medium-high 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 tbsp 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 fettuccine. Season to taste with salt and pepper. Garnish with basil sprigs.

Servings: 6
From: Thomas Shook, Tempe, Arizona
Source: Sunset Recipe Annual, 1995 Edition