1 pound fresh spinach fettuccine
4 links Italian sausage, sliced into bite size pieces
2 Tbs olive oil
1 cup thinly sliced sweet onion
1 large clove garlic, minced
one 16-ounce jar roasted red pepper, well drained, deseeded and sliced
1/2 cup chicken broth
1 cup heavy cream
1/3 cup grated parmesan cheese (plus more for garnish)
Get a large pot of water going for the fettuccine.
Add a splash of olive oil to another large heavy bottomed pot and saute 4 sliced links of Italian sausage to brown up.
Once the sausage is cooked through, take it out of the pot and put it on a clean plate.
Pour off about half of the rendered fat and add about 1 cup of thinly sliced sweet onion and cook that to soften.
At that point, add 1 large minced clove of garlic and add one well drained, deseeded and sliced 16-ounce jar of roasted red peppers and add 1/2 cup chicken broth and 1 cup of heavy cream and bring it up to a simmer.
Let that simmer along for 4 - 5 minutes and then use a hand blender to puree everything until it's nice and smooth.
Add about 1/3 cup grated parmesan cheese and add the sausage back and turn the heat to low.
At this point, carefully add the fettuccine to the pot of boiling water, stir it around so it doesn't stick and let it cook along for 4 minutes or so.
And then drain it really well when it's done and serve it up in bowls with the roasted red pepper and Italian sausage cream sauce over the top.
Finish with more grated parmesan cheese if you like.
Substitute any pasta you like for the fresh spinach fettuccine and cook according to directions.