Name: Patti-Fortuna Stannard’s Sausage Casalinga with Fettucine
Ingredients: 2 to 3 tablespoons olive oil; 3 to 4 chopped cloves of garlic; 1/2 pound Fortuna’s sweet or hot Italian Sausage - casing removed; 1/4 pound of each of the following cut 1/4 inch thick, then julienned:; Fortuna’s Soupy; Pepperoni; Coppa – Dry Cured Capicola; 2 28 ounce cans of whole plum tomatoes; 1 12 ounce can artichoke hearts in water, rinsed and drained; 2 whole scallions, sliced; 1 cup fresh or frozen peas, drained; Chopped fresh basil to taste; Grated Parmigianino Reggiano or Romano Pecorino cheese, to taste; 1 pound fresh pasta of your choice

Ingredients

2 to 3 tablespoons olive oil
3 to 4 chopped cloves of garlic
1/2 pound Fortuna’s sweet or hot Italian Sausage - casing removed
1/4 pound of each of the following cut 1/4 inch thick, then julienned:
Fortuna’s Soupy
Pepperoni
Coppa – Dry Cured Capicola
2 28 ounce cans of whole plum tomatoes
1 12 ounce can artichoke hearts in water, rinsed and drained
2 whole scallions, sliced
1 cup fresh or frozen peas, drained
Chopped fresh basil to taste
Grated Parmigianino Reggiano or Romano Pecorino cheese, to taste
1 pound fresh pasta of your choice

Directions

In a deep sauté pan, add olive oil, fresh garlic and Italian sausage and stir frequently until sausage is just about fully cooked, about 5 - 10 minutes on medium heat.
Add other meats and brown a bit more so that all the flavors blend.
Add the plum tomatoes and let the pot simmer for another 10 minutes.
Add artichoke hearts, scallions and peas; heat until fully warmed, then add the basil.
Meanwhile platter your pasta of choice. (Consider Fortuna’s Fettuccine!)
Ladle fresh meat sauce on top; sprinkle with grated cheese and serve!
This sauce is best if made ahead and then let rest a few hours in the refrigerator, then reheated or make ahead and freeze.
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This recipe was featured on Season 27 - Episode 2716.