After Spunky Daughter was born, our Sunday School class members showered us with meals every other day for two weeks. Yes…it was amazing!
With parents and in-laws living far away, we were on our own for most everything. Except for our fabulous friends, who brought us a chicken casserole and another chicken casserole, then a chicken pasta salad, then another couple of chicken casseroles. You get the picture, don’t you? While we appreciated every morsel, the chicken dishes became the last thing we wanted to see coming through the door.
I paused to consider erasing that last paragraph, because I would never want those friends to think their food wasn’t eaten or appreciated, because it WAS! We very much did appreciate it, and it WAS eaten…eventually.
The night a friend presented the Sausage Fettuccine for our dinner, she had no idea how much we needed it. Needed it! Finally, a break from chicken casserole! I hugged her, of course, but I recall hugging her a little longer and a little tighter. 🙂
After a couple of weeks passed, I made contact to get the recipes for many of the meals. (Isn’t that what all new moms do?) The sausage pasta was at the top of the list. To this day, it remains in my regular repertoires, and we eat it a couple of times a year. Maybe more.
In an effort to make it more healthy, I substitute lean ground turkey (and sometimes lean ground beef) in place of the sausage. To give it the sausage flavor, I sprinkle some fennel seed into the meat while on the stove to saute.
When you serve it over Fettuccine, the turkey or beef tastes exactly like the sausage pasta recipe. (Of course, if you like sausage, make it with sausage.)
In the time of cooking the Fettuccine, your meat and veggies are ready. It’s as quick to cook as frozen pizza, but it tastes so much better. Amazing, even. (Especially if you’ve had a steady diet of chicken for the last week or two. Wink.)
Here’s the recipe for you to print and/or share.
- 1 lb. ground sausage (or substitute with 1 lb. ground turkey or beef and add ½ - 1 teaspoon fennel seeds)
- 1-2 Tablespoons olive oil
- 2 bell peppers, sliced, any color
- 1 medium onion, sliced
- 1 garlic clove, minced
- 1 cup white cooking wine or white grape juice
- 1 lb. Fettuccine, cooked
- ¼ cup Parmesan cheese + additional for sprinkling over top
- Salt and pepper to taste.
- Cook Fettuccine while making meat mixture. Brown meat, adding fennel if needed . Strain and discard any liquid. Set aside.
- Saute peppers and onion in olive oil until caramelized. Add garlic and cook for one minute. Add cooking wine or grape juice and meat to vegetables. Simmer until juices decrease to about half.
- Add salt, pepper and cheese and serve over Fettuccine.
- Sprinkle top with more cheese if desired.
Do you have a sausage recipe favorite? Does this inspire you to substitute the sausage with a different type of meat? Fennel is the key.
I’m linking this post with the following parties. Click the title to join the fun!
Thank you for visiting! ~ Just a note to remind you to follow me through RSS feed, Facebook, Pinterest, Twitter, Google+, Instagram, or Hometalk. Also, I’d love it if you shared Curtain Queen Creates with all your sweet friends. Thanks, y’all.
You may also like: