Fettuccine with Sausage Puttanesca Sauce made with sweet Italian sausage, Kalamata olives, capers, garlic, plum tomatoes and red wine.
In a saute pan, heat 1 tbsp. oil and add the sausage; then break apart using a wooden spoon. Saute until the meat is cooked through and no longer pink.
In a medium saucepan, heat the remaining 1 tbsp. oil and add the onion, garlic, tomatoes, olives and capers. Saute until the onions start to turn translucent; then add the wine, chicken broth, tomato paste and red pepper. Stir well, then add the cooked sausage. Simmer on low for 10-15 minutes;
Pour the thick sauce over the cooked fettuccine and toss; coating all of the pasta.