Farewell-to-Friends Fettuccine

• 1 pound sweet Italian sausage, casings removed and crumbled
• 2 ounce sliced pancetta or bacon, finely diced
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon saffron threads
• 1 3/4 pounds ripe fresh tomatoes, coarsely chopped
• 1/4 cup dry red wine
• 1 tablespoon tomato paste
• 1/4 cup heavy or whipping cream
• 1/4 cup shredded fresh basil leaves
• Salt and freshly ground black pepper to taste
• 1 pound fettuccine, cooked according to package directions just before serving and drained
• Freshly grated Parmesan cheese

1. Place the sausage and pancetta in a large skillet and saute over medium-high heat, crumbling the sausage with the back of a wooden spoon, until it loses its pink color, 10 to 15 minutes.

2. Stir in the onion, garlic, fennel, and saffron; cook uncovered, stirring occasionally, 15 minutes. Add the tomatoes, red wine, and tomato paste; cook over medium heat another 20 minutes. The tomatoes should be soft but still retain some of their shape. Stir in the cream, basil, salt, and pepper and cook just 1 minute more.

3. Toss the hot cooked fettuccine with the sauce in a large serving bowl. Serve at once accompanied with freshly grated Parmesan.

Makes 5 to 6 servings

from Cold Weather Cooking, p. 18