Italian Sausage and Bell Pepper Fettucine
Serves: 4
  • 2 tablespoons olive oil
  • 4 chicken Italian sausages (one pound)
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 red, green or yellow bell pepper
  • 15 ounce can tomato sauce
  • 14.5 ounce can diced tomatoes
  • 1 teaspoon sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • ½ teaspoon fennel
  • ⅛ teaspoon red pepper flakes
  • Fresh ground black pepper
  • 8 ounces fettucine noodles
  • Grated Parmesan cheese
  1. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Remove casing from sausage and crumble into the skillet, breaking apart large pieces. Cook until sausage is browned stirring while cooking and continuing to break sausage into bite-size pieces, about 5-7 minutes. Move sausage to one side of pan and add remaining 1 tablespoon of olive oil to the pan; add onions and garlic and cook and stir over medium heat until softened, about 5 minutes, adding bell pepper after 3 minutes.
  2. Add tomato sauce, tomatoes, sugar, salt, oregano, rosemary, fennel and red pepper flakes; bring to a simmer, reduce heat to low and cook, partially covered, until slightly thickened, about 20 minutes.
  3. Season with salt and pepper.
  4. While sauce is simmering, cook fettuccine in boiling, salted water according to package direction for length of cooking time; drain.
  5. Serve sauce over pasta. Serve with Parmesan cheese.
Recipe by A Year at the Table at