FAREWELL-TO-FRIENDS FETTUCCINI
2 pounds of crumbled sweet Italian sausage, remove casings
4 ounces of finely diced pancetta or bacon
1 large coarsely chopped onion
3 minced cloves of garlic
1 teaspoon of fennel seeds
1 teaspoon of saffron threads
3-1/2 pounds of coarsely chopped plum tomatoes
1/2 cup of dry red wine
2 tablespoons of tomato paste
1/2 cup of heavy or whipping cream
1/2 cup of freshley shredded basil leaves
1 teaspoon of salt
1/2 teaspoon of black pepper
2 pounds of cooked fettuccini
1 cup of grated Parmesan cheese
Add sausage and pancetta to a large skillet and sauté over medium-high heat, crumbling the sausage with the back of a wooden spoon until it loses its pink color, about 10-15 minutes. Stir in the onion, garlic, fennel and saffron. Cook uncovered, stirring occasionally, for 15 minutes. Add the tomatoes, wine and tomato paste. Cook over medium heat for another 20 minutes. The tomatoes should be soft, but still retain some of their shape. Stir in the cream, basil, salt and pepper, cooking for 1 minute.
Toss the hot, cooked fettuccini with the sauce in a large serving bowl. Serve at once with the Parmesan cheese.
Serves 10-12.