Fettuccine con Salsiccia

Ingredients

• •2 cups All-purpose flour
• •3 large Eggs
• •1 teaspoon Salt
• •1 pound Mild Italian sausage
• •8 ounces Mushrooms, sliced
• •3 cloves Garlic, minced
• •28 ounces Canned crushed tomatoes
• •2 tablespoons Olive oil
• •1 medium Onion, diced
• •1 teaspoon Dried oregano
• •to taste Salt and black pepper
• •½ cup Parmesan cheese, grated

Instructions

1. 1Make a mound with the flour on a clean surface, create a well in the center, and crack the eggs into it.
2. 2Using a fork, beat the eggs gently and gradually incorporate the flour from the sides until a shaggy dough forms.
3. 3Knead the dough for 8–10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
4. 4Roll out the dough thin and cut into fettuccine ribbons, or pass through a pasta machine on the fettuccine setting.
5. 5Heat olive oil in a large skillet over medium-high heat and crumble in the sausage, cooking until browned and breaking it apart as it cooks.
6. 6Add the diced onion and sliced mushrooms to the skillet and sauté until the mushrooms release their moisture and begin to brown.
7. 7Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
8. 8Pour in the crushed tomatoes and stir well, then simmer the sauce for 15–20 minutes, stirring occasionally.
9. 9Bring a large pot of salted water to a boil and cook the fresh fettuccine for 3–4 minutes until al dente, then drain.
10. 10Season the sauce with salt and black pepper to taste.
11. 11Toss the cooked fettuccine with the sausage and mushroom sauce until well coated.
12. 12Divide onto serving plates and top generously with grated Parmesan cheese before serving.