Monday, March 17, 2008

Fettucinne with sausage and mushrooms

12oz bulk sweet italian sausage

2 cups sliced fresh crimini and or button mushrooms

1 28oz can crushed tomatos

1 8oz can tomato sauce

1 6oz tomato paste

2/3c water

1md onion chopeed

1tbs sugar

1tsp dried rosemary, crushed or 1tbs snipped fresh rosemary

1/4tsp pepper

2 garlic cloved minced

9-12 oz dried fettucinne, spaghetti or mafalda

Freshly shredded or grated parmesan cheese

1 In a large skillet brown sausage. Drain off fat. In slow cooker combine mushrooms, tomatos, tom sauce, tom paste, water, onion, sugar, dried rosemary (if using), pepper and garlic. Stir in sausage.

2 Cover; cook on low heat for 6-8 hours or high heat for 3-4 hours.

3 Just before serving stir in fresh rosemary(if using). Cook pasta according to package directions, drain. Serve sausage mixture over pasta. If desired sprinkle with parmesan cheese.

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