No ImageFettuccine with Creamy Tomato Italian Sausage Sauce

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  1. Dana

    I’d forgotten about this recipe and was so glad I rediscovered it. Easy and delicious! I used all hot Italian sausage.


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  2. Kathleen Hulsy

    I devised and made this recipe for Bon Appetit in 2000. Thrilled to know it’s been a hit and people are enjoying it. I’ve just made the sauce this morning for my family. Thanks for the accolades – made my day!!.

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  3. Corinne

    Just made your dish for school for my cooking class and I found two issues for me. First was the three shallots, which I looked up and each bulb is 1 shallot (A general rule of thumb is that “one shallot” refers to one shallot bulb, regardless of how many cloves are inside once it has been cut). My second issue was the amount of sage, your recipe called for 1 tablespoon of dried sage which I added to my sauce and unfortunately killed my sauce, it made it too strong. I am no cook so I followed your recipe to a T. After messing it up I was looking at the comments to see if anyone else made the same mistakes and I saw your comment regarding the shallot, you said “I would say that each half counts as one”. In the future you may want to revise your recipe for beginners like me. I will try again in the future as it did look very good.

  4. Sylvia Cheng

    First time using your recipes. Substituted half & half for whip cream cause I had none. Simple to make and delicious! Look forward to trying others. Thanks!!

  5. Sara

    Elise – I’ve been making this recipe for a few years! It really is the closest thing to my favorite pasta dish from a little Italian place in Portland from years and years ago. LOVE IT!

    I just wanted to post here because I found a trick when I make it last night that I wanted to share… I had 1/2 a pound of raw plain ground pork on hand leftover from another dish. It was just the 2 of us and I wanted to make this pasta so instead of going out and buying more sausage, I found a trick:

    I divided the raw (unflavored) pork into 2 bowls and sprinkled both with salt, pepper, garlic powder and onion powder. Then I made 1 bowl into spicy sausage (red pepper flakes, paprika, freshly ground fennel seeds, a pinch of cumin) and 1 sweet (basil, marjoram, oregano).

    The pork was pretty dense so I mashed each bowl with a fork along with olive oil for the spicy sausage and balsamic vinegar for the sweet until the spices were distributed evenly and the sausage had broken up.

    Then I cooked the 2 ground sausages for a few minutes separately before proceeding with the recipe.

    It worked perfectly, was a good use of what we already had on hand, and made a smaller portion than the full recipe! Just in case one doesn’t have both sausages on hand and can’t run to the store… :)

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