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Prep 30min
Total30min
Servings4
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Ingredients
1
lb bulk Italian pork sausage
2
cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained
1
can (8 oz) tomato sauce
1/2
cup assorted small pitted olives
1
package (9 oz) refrigerated fettuccine
1/2
cup shredded Parmesan cheese (2 oz)
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Steps
1
Heat water for cooking fettuccine to boiling. Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
2
Stir tomatoes, tomato sauce and olives into sausage. Reduce heat to low. Cover; cook 10 to 15 minutes, stirring occasionally, to blend flavors.
3
Cook and drain fettuccine as directed on package. Serve sauce over fettuccine. Sprinkle with cheese.
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Hot Italian sausage is a definite option here and would go especially well with the flavor of the olives, but if you live on the “mild” side, by all means, use the mild sweet version!
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