Spinach Fettuccine with Sausage, Peppers & Olives
Spinach Fettuccine with Sausage, Peppers & Olives
A very sophisticated side of pasta. Simple to make, and wonderful for a dinner party!
Ingredients
-
1
package
(19 ounces) JOHNSONVILLE Fresh Italian Hot Sausage Links, casings removed
-
1
package
(9 ounces) uncooked refrigerated spinach fettuccine
-
1/4
cup
olive oil
-
1
large
onion, sliced
-
3
large
cloves garlic, minced
-
1
red bell pepper, sliced
-
5
large
Italian plum tomatoes, chopped
-
3/4
cup
Kalamata olives, pitted and halved
-
1/2
cup
fresh basil, chopped
-
1/2
cup
shredded Parmesan cheese
REVIEWS
Directions
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In a large skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired. Remove and keep warm.
-
Cook fettuccine according to package directions. Drain pasta and keep warm.
-
Meanwhile, in the same skillet, cook and stir onions in oil over medium heat until tender; 2–3 minutes.
-
Add garlic and red pepper; cook 3–4 minutes.
-
Add tomatoes and sausage; cook 4–5 minutes.
-
Stir in olives and basil.
-
Stir in olives and basil.
-
Fold in pasta with sausage mixture.
-
Sprinkle with cheese.
