If you’ve ever been on a family trip with us, you have had this dish. It is my go-to, easy dish that I know everyone will eat. Often, its the “kid meal” but we can’t seem to keep the grown ups out of it!
Ingredients
1 lb fettuccine
1 tablespoon extra virgin olive oil
1 yellow onion diced
3 garlic cloves minced
2 28 oz cans of whole tomatoes (preferably San Marzano) – blended – we just stick the immersion blender right into the can for this
1 lb turkey sausage
1/4 cup basil chiffonade
1 cup heavy cream
1/2 teaspoon sea salt – adjust to taste
fresh ground pepper
grated Parmesan cheese
Preparation
Bring large pot of water to boil and salt generously. In another large pot, heat oil over medium high heat. Add onions and saute until translucent. Add garlic and saute for another minute. Squeeze sausage out of casing and add to pot, breaking up the sausage into small chunks with a spoon or fork. Cook until sausage is browned. Add canned tomatoes and bring to a boil, then simmer sauce for 20 minutes. Add basil about 15 minutes into simmering time. While sauce is cooking, cook fettuccine in boiling water and follow package instructions for al dente. When sauce is done simmering, add heavy cream and heat through. Taste for seasoning and add more salt or pepper as needed. Drain cooked pasta, do not rinse. Add sauce to drained pasta and mix. To serve, plate pasta on individual plates or serving platter, scoop additional sauce over top and sprinkle with grated Parmesan.
As a low carb alternative, just substitute zucchini ribbons for the pasta.
