Sausage, Basil and Port Fettuccine

Preparation time: about 20 nunures
Cooking time: about 25 minutes
Makes 8 servings

Ingredients:
1 lb mild or hot turkey Italian sausage, casings removed and crumbled in to 1/2" pieces
2 cloves garlic, pressed
1-1/2 cups sliced green onions
3 cups thinly sliced red onions
1-1/2 cups port
3 medium sized tomatoes (about 1-1/4 pounds), chopped
2 T balsamic vinegar
3/4 C chopped fresh basil
green leafy vegetable chopped fine - spinach, kale or chard
1 lb dried fettuccine
Basil sprigs

Directions:

1. In a wide non-stick frying pan or wok, stir-fry sausage over medium-high heat until browned (7 to 10 minutes). Remove from pan with a slotted spoon; keep warm. Pour off and discard all but 1 T fat from pan.

2. Add garlic, green onions and red onions to pan and stir-fry until soft (5-7 minutes). Add water, 1 tablespoon at a time, if pan appears dry. Add port and bring to a boil. Then boil, stirring often, until liquid is reduced by half (5 to 6 minutes). Add tomatoes, vinegar, sausage and spinach; reduce heat and simmer for 2 minutes. Stir in chopped basil.

3. While sauce is cooking, in a 6- to 8-quart pan, cook fettuccine in about 4 quarts boiling water until just tender to bite (8 to 10 minutes), or cook according to package directions.

4. Drain pasta well and transfer to a warm bowl; top wiht sausage sauce. Garnish with basil sprigs.