(PICTURED HERE)
Fresh sauce doesn't take much more time than using jarred—and the results are so good!
—Taste of Home Test Kitchen
Prep: 15 min. • Cook: 30 min. Makes: 4 servings
2 Tbsp. olive oil, divided
1 pkg. (12 oz.) fully cooked Italian chicken sausage links, cut into 1/2-in. slices
1 large onion, finely chopped
2 lbs. plum tomatoes, chopped (about 5 cups)
1/2 tsp. salt
1/4 tsp. pepper
8 oz. uncooked fettuccine
1/4 cup thinly sliced fresh basil
1 tsp. sugar, optional
Optional toppings: Grated Romano cheese and additional basil
1. In a 6-qt. stockpot, heat 1 Tbsp. oil over medium heat. Brown the sausage; remove. Add remaining oil and saute onion until tender, 3-5 minutes. Stir in the sausage, tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer the sauce, uncovered, until thickened, 20-25 minutes.
2. Meanwhile, cook fettuccine according to package directions; drain pasta.
3. Stir basil and, if desired, sugar into sauce. Serve over fettuccine. If desired, top with cheese and additional basil.
1 cup fettuccine with 1 cup sauce: 457 cal., 15g fat (3g sat. fat), 65mg chol., 792mg sod., 56g carb. (9g sugars, 5g fiber), 25g pro.