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.