FETTUCCINE AL VEGETALI CON SALSICCIA DI POLLO E BASILICO

Ingredients	Quantity
Portabella Mushrooms, sliced	12 oz.
Yellow bell peppers, julienned	1 lb.
Fresh Buffala Mozzarella, cubed	4 oz.
Chicken basil sausage	2 lbs.
Colavita Extra Virgin Olive Oil	2 oz.
Brown onions, chopped	5 oz.
Garlic cloves, sliced	1 oz.
Carmelina Brands® Italian Passata	1 qt.
Fresh sage, thyme, & rosemary, minced	1 Tbsp.
White wine, for deglazing	2 oz.
Salt & pepper	to taste
Parmesan cheese	2 oz.
Basil chiffonade	1 oz.
Paone Fettuccine	1 lb.

Method & Formula

In a large saucepan, heat the oil and carefully sear the sausage all over until it turns nearly brown. Remove and set aside. Lower the heat to medium. Drop in the onions and cook for a minute following with bell peppers continuing to cook about five minutes, stirring frequently. Add in the mushrooms and garlic and continue to cook another five minutes, stirring the bottom of the pan. Season with salt and pepper. Slice the sausage and return to the pan with vegetables. Stir to combine. Deglaze with wine and chopped herbs. Let wine evaporate for a minute. Drop in the tomato sauce and bring to a boil then reduce the heat to simmer and finish cooking for about 10 - 15 minutes. Turn off and garnish with fresh basil, mozzarella, and Parmesan cheese tossed with al dente Paone Fettuccine Pasta. Enjoy!

Yield	Acceptable Pairings
5 servings