Sausage Fettuccine
Sausage Fettuccine is a super simple weeknight dinner with just a few ingredients that can be on the dinner table in under 30 minutes. It's a great option for nights you don't know what to cook.
Servings: 4 Servings
Calories: 707kcal
Ingredients
- 16 ounces fettuccine
- 2 quarts water
- 1 tablespoon kosher salt plus more to season the sauce if needed
- 1 pound Sweet Italian Sausage
- 1 can petite diced tomatoes
- ¼ cup pesto
- Parmesan cheese grated, optional for garnish
Instructions
- Add water to a large pan or dutch oven. Add the pasta and kosher salt, you don’t have to wait for the water to boil. Stir pasta occasionally, bring the water to a boil and continue cooking until pasta reaches desired doneness. Reserve 1 cup of pasta water before draining in a colander.
- Place a skillet over medium-high heat. When the skillet is hot, add the sausage, breaking it up with a wooden spoon or spatula.
- Continue to cook sausage, stirring to brown well on all sides.
- Add canned tomatoes with juice and pesto, stirring to combine.
- Pour in reserved pasta water and cook 2-3 minutes. Season with salt if needed.
- Toss pasta and sauce together.
- Garnish with freshly grated parmesan cheese if desired.
Notes
- Storage: Store leftover pasta in an airtight container in the refrigerator 3-4 days.
- Reheat: Place pasta in a pan and cook over medium heat. Add a couple of tablespoons of water and cook, stirring often until heated through.
- Additions: Sautéed onions, mushrooms, bell peppers and carrots are great additions to this sausage pasta.
- Pesto Substitute: Add 1 tablespoon olive oil, 1 tablespoon granulated garlic, 2 tablespoons of dried basil.
Nutrition
Serving: 1g | Calories: 707kcal | Carbohydrates: 95g | Protein: 36g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 3124mg | Potassium: 802mg | Fiber: 7g | Sugar: 11g | Vitamin A: 767IU | Vitamin C: 44mg | Calcium: 139mg | Iron: 14mg
