Broccoli Tomato Fettuccine

We had a guest for dinner, so I completely forgot to take a picture until clean-up when the leftovers were already cozy in their storage container...

I remember making this for the first time, 11 or 12 years ago as a newlywed, thinking I was serving my new Mr. Wonderful (I wonder if he cares that that is his moniker on this here blog) something really fancy and he'd be impressed with his young bride! HA! I SO don't think of this as fancy at this point. It's a quick go-to regular that makes the whole dinner table happy; kids and adults alike. In fact, our guest tonight was one of the kids' friends, and I worried because you never know about the palettes of young guests---if your cooking will be too weird for them...but it was a hit!


You could make this without the italian sausage for a more vegetarian dish and add other things like mushrooms, etc, and if you're really not doing a ton of carbs or grains, you could serve it over spaghetti squash instead of noodles. I've heard that's really yummy.

What you need:

1-2 links (or up to half a pound if bulk sausage) Italian sausage, casing removed if links
1 small onion, chopped small
1 (16 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
1 clove garlic, pressed
1 tsp. dried basil
1 tsp. dried oregano
2 cups frozen broccoli florets, thawed or fresh broccoli, chopped
8 oz. uncooked fettuccine, or desired pasta. (Here used brown rice penne, for gluten-free)

How you make it:
In medium saucepan, sauté (brown) the italian sausage breaking up with a wooden spoon as it cooks. When browned, add chopped onion and cook until onion is tender. Drain excess fat. (Hint: mine's not usually drowning in fat, so I don't really drain it. And it tastes better, probably.)
Add tomatoes, tomato paste, garlic, spices, and broccoli. Stir until smooth and thin to desired thickness with hot water. (Approx. 1/3 to 1/2 cup)
Cook fettuccine according to package directions. Drain. Top with tomato/broccoli sauce and add any sort of italian cheese like fresh romano or parmesan on top as well.

Makes 4 servings. So double this, for sure, for a larger group! Or freeze extra for use for a later, busy night when cooking just isn't in the cards; 'cause we all know that circumstance arises all too often some weeks.