Tuesday, September 28, 2010

Sausage, Basil, and Port Fettuccine

It's so good I have to share it with the world. Everyone should make this. Every day. It's so good.

Have I mentioned it's good?

I'm not sure where we got the recipe, but I remember Mom making it, then it becoming my brother's favorite "date" dinner. It's a great meal to impress- delicious and beautiful in the platter.

Sausage, Basil, and Port Fettuccine
From Ryan's recipe box

1.25 lbs mild or hot italian sausages, casings removed
2 cloves garlic, minced
1 1/2 cup sliced green onion
3 cups thinly sliced red onions
1 1/2 cup Port
3 cups chopped ripe tomatoes
2 Tablespoons balsamic vinegar
3/4 cup chopped fresh basil
12 ounces dried fettuccine, cooked
salt and pepper
fresh basil

In a 12-inch frying pan over medium-high heat, break sausage into 1-inch chunks and stir often until brown, 8-10 minutes.  Lift from pan and set aside.

Discard all but 2 tablespoons fat from pan.  Over medium heat, ad garlic and green and red onions.  Stir often until onions are very limp, 12-15 minutes.  Add port, bring to a boil over high heat, and boil until reduced by half, about 5 mintues.

Add tomatoes, sausage, and vinegar; stir often until bubbling, about 2 minutes.  Stir in chopped basil.  On a platter, spoon sausage mixture over cooked fettuccine.  Season to taste with salt and pepper.  Garnish with basil sprigs.  Serves 6. 


  1. Call it by its real name, sis. Also, thanks for posting this online so I don't have to search for my recipe card.

  2. LOL, Ryan! This is hands down the best pasta ever!!