Patti-Fortuna Stannard's Sausage Casalinga with Fettucine

Serves 5 – 6


  • 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


  1. 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.
  2. Add other meats and brown a bit more so that all the flavors blend.
  3. Add the plum tomatoes and let the pot simmer for another 10 minutes.
  4. Add artichoke hearts, scallions and peas; heat until fully warmed, then add the basil.
  5. Meanwhile platter your pasta of choice. (Consider Fortuna’s Fettuccine!)
  6. Ladle fresh meat sauce on top; sprinkle with grated cheese and serve!
  7. This sauce is best if made ahead and then let rest a few hours in the refrigerator, then reheated or make ahead and freeze.
  8. See all Fortuna’s products

This recipe was featured on Season 27 - Episode 2716.

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