Categories: Pasta

Ingredients

• 8 hot Italian sausage links
• 2 tsp canola oil
• 1/2 lb sliced fresh mushrooms
• 1 small sweet onion, chopped
• 2 garlic cloves, minced
• 14.5 oz can diced tomatoes with mild green chilies, undrained
• 1/2 cup beef stock
• 1/2 cup dry white wine
• 12 oz fettuccine
• Grated Parmesan

Directions

1. In a large skillet, brown sausages in oil. Transfer to a slow cooker, reserving drippings in pan.

2. In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on LOW 6-8 hours.

3. Cook fettuccine as directed; drain. Remove sausages from slow cooker; slice.

4. Skim fat from mushroom mixture. Add pasta and sausage; toss to combine. Top with cheese.

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