I know this dish looks a lot like some of the others but trust me, it tastes completely different! YUM!


1 lb fettuccine
1 lb bulk sweet or hot sausage (meat that hasn’t been stuffed into a casing)
1 28 oz can ground peeled tomatoes
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup red wine
Handful of chopped fresh flat leaf parsley
Grated Pecorino Romano cheese
Olive oil


Cook fettuccine according to package directions.  In a large skillet, sauté onions and peppers in a little olive oil for about 5 minutes.  Add sausage and break up into small chunks.  Cook until no longer pink.  Add the wine and let reduce, about 5 minutes.  Next, add the tomatoes, garlic, a dash of salt (the sausage should already have plenty of salt) and some freshly ground black pepper.  Cover and let simmer on medium low for about 15-20 minutes, stirring occasionally.  Once fettuccine is cooked and drained, toss with meat mixture, top with parsley and some grated Pecorino Romano cheese and serve