Spicy Sausage Fettuccine

• 2 teaspoons canola oil
• 8 hot Italian sausage links
• 1/2 pound sliced fresh mushrooms
• 1 small sweet onion, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
• 1/2 cup beef stock
• 1/2 cup dry white wine or additional stock
• 1 package (12 ounces) fettuccine or tagliatelle
• Grated Parmesan cheese, optional

1. In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. 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 (a thermometer inserted in sausages should read at least 160u0b0).
3. To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices.
4. Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.

canola oil, mushrooms, sweet onion, garlic, tomatoes, beef stock, white wine, tagliatelle, parmesan cheese

Taken from www.tasteofhome.com/recipes/spicy-sausage-fettuccine/ (may not work)