Fettucine with Sausage and Mushrooms
|12 ouncesBulk sweet Italian sausage|
|2 cupsSliced fresh crimini and/or button mushrooms|
|1 28-ounce canCrushed tomatoes|
|1 8-ounce canTomato sauce|
|1 6-ounce canTomato paste|
|1 mediumOnion; , chopped|
|1 teaspoonDried rosemary; , OR 1 TBS snipped fresh rosemary|
|2 clovesGarlic; , minced|
|12 ouncesDried fettucine|
|Freshly grated Parmesan cheese; , (optional)|
Fettucine with Sausage and Mushrooms Preparation
In a large skillet, brown sausage. Drain off fat. In a 3 1/2- to 4- quart slow cooker, combine mushrooms, tomatoes, tomato sauce, tomato paste, water, onion, sugar, dried rosemary (if using), pepper, and garlic. Stir in sausage.
Cover; cook on low-heat setting for 6 to 8 hours or on high heat setting for 3 to 4 hours.
Just before serving, stir in fresh rosemary (if using). Cook pasta according to package directions; drain. Serve sausage mixture over pasta. If desired, sprinkle with Parmesan cheese.
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