Mediterranean Fettuccine With Sausage

• 12 tablespoon extra virgin olive oil
• 8 ounces Italian sausage, casings removed, crumbled (sweet or hot)
• 1 onion, chopped
• 4 garlic cloves, minced
• 14 cup dry red wine
• 1 teaspoon dried basil
• 1 (24 ounce) jarroasted garlic pasta sauce
• 12 cup pitted kalamata olive, halved
• 3 tablespoons drained capers
• 8 ounces fettuccine pasta
• 2 tablespoons grated parmesan cheese
• 1 tablespoon chopped fresh parsley

1. In a large nonstick skillet, heat oil over medium-high heat.
2. Add sausage and onion and cook, stirring occasionally, until sausage is browned and onion is tender, about 6-7 minutes.
3. Add garlic and cook for about 1 minute.
4. Stir in wine and basil; cook, stirring up any browned bits from the bottom of skillet, about 1 minute or so.
5. Add pasta sauce, olives, and capers; bring to a boil.
6. Reduce heat to medium-low; simmer, covered, until sausage is thoroughly cooked, about 15-20 minutes.
7. Meanwhile, in a large pt of salted boiling water, cook the fettuccine according to package directions; drain.
8. Add to sauce mixture and toss to combine.
9. Transfer to a serving bowl; sprinkle with Parmesan cheese and parsley.

extra virgin olive oil, italian sausage, onion, garlic, red wine, basil, pasta sauce, olive, capers, pasta, parmesan cheese, parsley

Taken from www.food.com/recipe/mediterranean-fettuccine-with-sausage-513469 (may not work)