Portobello Fettuccine with Smoked Italian Sausage

By Sandra B – Toronto, ON
Portobello Fettuccine with Smoked Italian Sausage
  • Prep Time: 20
  • Total Time: 60
  • Servings: 2-4

About this Recipe

A dinner classic kicked up a notch with the addition of Smoked Mild Italian sausage.


1 can 20 oz. of tomatoes crushed
2 tbsp Tomato paste
1 Large onion, coarsely chopped
3 Cloves garlic, crushed
20 Fresh basil leaves, finely minced
.25 cup High quality olive oil
Salt and pepper, to taste
1 Pkg Schneider's Smoked Chicken Mild Italian Sausages
1 Pkg Dried Portobello Fettuccine (about 360 g)
1 cup Reggiano parmesan cheese, shaved or chipped
Minced parsely for garnish


Boil, grill or microwave the sausages until hot.
Cut into slices and set aside.
In a large pan, heat the olive oil, add the garlic and stir to flavour the oil.
Add the onion and stir frequently, until translucent.
Add the tomatoes and tomato paste and bring to a simmer, reduce the heat and cook for about 20 minutes.
Add salt, pepper and the minced basil. Remove from heat and let sit until the pasta cooks.
In a large pot, bring water to a boil.
Add a pinch of salt.
Add the fettuccine and bring the water back to a boil.
Cover and reduce heat to minimum.
Cook for about 3-5 minutes or until tender but not soft.
Strain the water from the prepared fettuccine add the sausages and toss.
Place in a serving bowl.
Add the tomato basil sauce on top and then the Reggiano cheese over the sauce. Toss, add salt and pepper to taste.
Garnish and serve.

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