How to make spicy sausage fettuccini

Matt Jenner

Contributing Writer

Nothing says "comfort food" like a huge pot of noodles and pork! This creamy, flavorful dish is a quick and easy meal that's bursting with spice and perfect for a rainy or snowy night. Tender fettuccini noodles are coupled with a creamy tomato sauce and spicy crumbled sausage to create a dish that will drive your tastebuds wild! It's a meal perfect for the whole family!

There are, of course, many options to choose from when making this dish, from choosing which tomato sauce to use (which can be homemade or store-bought), to the type of sausage you use. The recipe below uses a thick, hearty tomato sauce and spicy crumbled sausage meat to really kick this recipe up a notch! If you can't take the heat, feel free to substitute a sweet, crumbled sausage, or even slices of your favorite sausage links!

Cooktop Cove

Spicy Sausage Fettuccini

4-6

5 mins

20 mins

25 mins

1 pound dried fettuccini pasta

12 ounces crumbled spicy Italian sausage

4 cloves garlic, minced

1 1/2 cups heavy cream

2 cups homemade or store-bought tomato sauce

2 tablespoons olive oil

4 leaves basil, julienned

1/4 cup grated Parmigiano Reggiano

Kosher salt & fresh ground black pepper

In a small skillet, heat 1 tablespoon olive oil over medium-high heat.

Add garlic to the skillet, and sauté until the garlic becomes lightly brown and fragrant, about 1-2 mins.

Add sausage to the skillet, and carefully break up into crumbles with a wooden spoon. Cook until fully browned. Drain grease, and set aside.

Bring 6 cups of salted water to a rolling boil.

Add dried fettuccini noodles, and cook according to the packaging for "al dente," about 7-9 mins. Drain pasta and return to pot.

To the pot, add remaining tablespoon olive oil, heavy cream, tomato sauce, crumbled sausage/garlic mixture, Parmigiano Reggiano, and half the julienned basil, and simmer on medium heat.

Stir to combine and allow sauce to thicken until creamy.

Remove from eat, season with salt and pepper to taste.

Portion out individually and garnish with remaining basil and extra Parmigiano Reggiano.

Pro-tip: Don't like the heat? Substitute spicy sausage for sweet, crumbled or sliced sausage.

Pro-tip: This dish can be made with any shape of pasta! Just follow the instructions for an al dente texture.

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