Recipe: Fettuccine with Tomato, Sausage and Basil

FETTUCCINE WITH TOMATO, SAUSAGE AND BASIL

1 pound fresh fettuccine (or 3/4 pound dried), uncooked
1 tablespoon olive oil (plus additional oil for tossing pasta)
1/2 pound sweet Italian sausage, cut into 1/2-inch pieces
2 cloves garlic, minced
2 cans (28 ounces each) Italian plum tomatoes, drained and coarsely chopped
1/2 cup fresh basil leaves, torn into pieces (or 2 tablespoons dried)
Salt and pepper (to taste)
Grated Parmesan (for serving)

Bring a large pot of water to a boil for the pasta. Add the pasta and cook until al dente, following package directions. Drain in a colander and toss with some olive oil.

While pasta water is coming to a boil and the pasta is cooking, heat 1 tablespoon of olive oil in a large frying pan on medium-high heat, about 1 minute. Add the sausage and cook thoroughly, about 4 minutes. Pour out any excess fat.

Add the garlic to the pan and cook for 1 minute longer.

Add the tomatoes and the basil, and cook until the sauce begins to bubble. Reduce the heat to medium-low and cook, stirring often, until the sauce begins to thicken, about 5 minutes. Add salt and pepper to taste. Turn off the heat and let the sauce sit, covered, until the pasta is cooked.

TO SERVE:
Divide the drained pasta among 4 plates and top with the sauce. Sprinkle with Parmesan before serving.

Makes 4 servings
Source: Dad's Own Cookbook by Bob Sloan