Fettuccini with Spicy Sausage and Creamy Tomato Sauce

A couple weeks ago I was craving spicy Italian sausage and pasta. I didn’t have a recipe in mind when I went to the store, so I just picked up the sausage and the pasta. A couple of days later, I needed to move my craving from an inspiration into a complete meal. I had the fettuccini and sausage on hand of course, and I also had some tomatoes, cream and parsley, but I knew my dish needed another flavor. I looked though my refrigerator and freezer and came up with the quintessential Italian ingredient of frozen edemame. No, not so Italian, but still good in my pasta dish. You could substitute some broccoli or spinach if you don’t like edemame. My family enjoyed this dish. My son loves Italian sausage, so he thought I was a hero to serve it with pasta. My husband and daughter enjoyed it too.

Fettuccini with Spicy Sausage and Creamy Tomato Sauce
1 lb spicy Italian sausage
1 lb fettuccini
7 ripe medium tomatoes
11 oz bag frozen shelled edemame
½ cup heavy cream
Salt and Pepper
¼ cup chopped parsley
Grated Parmesan cheese for garnish

Cook the pasta following the package directions. Remove the sausage from the casings and brown in a large skillet. Once the sausage is brown, remove it from the skillet, and drain all but one tablespoon of fat from the skillet. Add the tomatoes to the skillet and cook until the tomatoes are soft, and then add the cream, edemame and sausage. I added a couple of ladles of pasta water to loosen the sauce, and then I added salt and pepper to taste. Toss the pasta into the sauce, and add the parsley and garnish with Parmesan cheese.