2 TBSP EVOO
1 pound sweet Italian Sausage (Bulk, or removed from casing)
1 Medium onion, diced fine
2 TBSP minced garlic
1/2 cup dry red wine (Cabernet, Merlot, Chianti)
1 Bell Pepper, diced coarse
4 Romana tomatoes, chopped coarse- reserving juice.
1 15oz can Contadina tomato sauce
1 TBSP Thyme
1 TBSP Basil
1/2 c Heavy whipping cream
1/4 c aged parmesan, shredded
2 pounds fresh spinach fettuccine, cooked
Heat a large lidded frying pan or Saucier, heat olive oil on high heat until hazy (not smoking) and brown the sausage. Add the garlic and onion and continue sauteing until the onion is translucent. De-glaze with the wine. Add peppers and tomatoes, Basil and Thyme and cook, covered, until tomatoes soften (about 5 minutes). Add reserved juice and tomato sauce. Correct flavor with salt and pepper. Simmer uncovered 15 minutes over low heat, stirring occasionally. Add heavy cream and combine thoroughly. Remove from heat. Correct seasoning with salt and pepper to taste.
Serve over cooked spinach fettuccini, add parmesan and toss.