Fettuccine With Creamy Tomato and Pioneer Sausage Sauce
2 tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 lb Pioneer Sausage, casings removed
1 cup whipping cream
2 (14.5 oz) cans diced tomatoes, in juice with Italian seasoning
1 tbsp dried sage
½ tsp dried red pepper, crushed
¾ lb fettuccine
½ cup Parmesan cheese, grated
Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupful if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.