Savory Sausage and Creamy Vegetable Fettucine

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This richly flavored Italian classic begs to be served with our Bella Salad and red wine.


  • 2 tablespoons extra virgin olive oil
  • 2 shallots, minced
  • 4 garlic cloves, chopped
  • 1 pound Organic Valley Italian Pork Sausage, thawed and casings removed
  • 2 portabello mushroom, caps, diced (large)
  • 2 red bell peppers, seeded and chopped (large)
  • 1 cup Organic Valley Heavy Whipping Cream
  • 14 12 ounces canned diced tomatoes (plain or with basil)
  • 12 tablespoon sage
  • 12 teaspoon crushed red pepper
  • 12 ounces fettucine
  • 12 cup Organic Valley Shredded Parmesan Cheese (or to taste)


In a large heavy pot over medium heat, add olive oil, minced shallots and garlic and saute until almost soft, about 3 minutes.

Add sausages and break up with the back of a fork; cook though until no longer pink, about 5 minutes. Add mushrooms and diced bell peppers and saute for another 5 minutes, Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Reduce heat and simmer until sauce thickens, stirring occasionally, about 20 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until al dente (slightly firm). Drain pasta and return it to same cooking pot; add sauce. Over medium heat, toss until sauce coats pasta. Season to taste with salt and pepper.

Serving Suggestions

Transfer to pasta bowls; sprinkle with cheese and serve.

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