No ImageFettuccine with Creamy Tomato Italian Sausage Sauce

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  1. Kara

    I loved it! 3 days later I’m still enjoyng it for lunch, each day I add just a bit of heavy cream to moisten it YUM! I used hot sausage only and put in a shake of Worcestershire sauce. I also used penne pasta. Thank you once again for sharing your recipes!

    xxxxxyyyyy

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  2. Dana

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

    xxxxxyyyyy

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  3. 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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  4. 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.

  5. 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!!

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