Fettuccine With Salsiccia and Peperoni Rossi (Red Peppers)

• 2 lbs Italian sausage
• 3 tablespoons olive oil
• 2 tablespoons garlic
• 12 ounces fettuccine
• 1 -2 tablespoon basil
• 34 tablespoon thyme
• 1 teaspoon salt
• 2 teaspoons pepper
• 1 -2 tablespoon flour
• 2 -4 ounces fresh spinach
• 28 ounces diced tomatoes
• 12 ounces roasted red peppers, in olive oil and garlic
• 2 -4 tablespoons parmesan cheese

1. Brown the sausage into large bite sized chunks.
2. Cook fettuccine in boiling water.
3. Drain sausage and add olive oil to coat bottom of pan, reduce heat to low-medium.
4. Add garlic, tomatoes, roasted peppers, basil, thyme, and toss it all together for 5 minutes or so.
5. Drain pasta and add on top of sausage and spice mixture in pan.
6. Sprinkle salt and pepper over the pasta (let it sit there for a 30 seconds or a minute to let the salt and pepper stick to the pasta).
7. Toss it all together again, mixing the pasta into the sausage and spice mixture.
8. Reduce heat to low.
9. Sprinkle some flour into the mixture to slightly thicken the sauce.
10. When the sauce is the right texture, add the spinach and toss until it becomes slightly wilted.
11. Sprinkle parmesan over the whole thing and serve.

italian sausage, olive oil, garlic, fettuccine, basil, thyme, salt, pepper, flour, tomatoes, red peppers

Taken from www.food.com/recipe/fettuccine-with-salsiccia-and-peperoni-rossi-red-peppers-521454 (may not work)