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Entrée – Pasta
Fettuccine Perfectadoro

This recipe was inspired by
Ava Tramer, of Santa Monica, CA (USA).

Yield: two dinner portins


Step 1 - Tomatoes
3 each Roma tomatoes, large

Step 2 - Zucchini
2 each zucchini, large, cut into half moons
1 tsp. olive oil

Step 3 - Sausage
1 tsp. olive oil
2 each Italian sausages, cooked, cut into rounds
3 each garlic cloves, fresh, chopped
1 Tbsp. basil, fresh, chopped
1/8 tsp. salt
as needed pepper
8 oz. canned tomato paste
1/8 c. Parmesan or Romano cheese
1/2 lb. fettuccine noodles, cooked

Step 1 - Tomatoes procedure:
Bring a medium pot of water to a boil. With a knife, score an “X” on top of each tomato. Blanch in boiling water for one minute. Remove and shock immediately in ice bath for 30 seconds. Let sit for 3 minutes, and then peel skin off the tomatoes. Cut each tomato in half, then discard any seeds and core. On a cutting board, chop tomatoes until they become very fine and wet, like a sauce. Set aside.

Step 2 - Zucchini procedure:
In a medium skillet, heat olive oil over high heat.

Sauté zucchini pieces until they become slightly browned. Set aside.

Step 3 - Sausage procedure:
In large skillet, heat olive oil for 20 seconds on medium heat. Add garlic and basil. Cook until garlic turns slightly brown. Add salt, pepper, and chopped tomatoes. Cook while stirring for one minute with a wooden spoon. Add tomato paste, and stir until well combined.

Add the grated cheese and stir, letting sauce cook until bubbly. Add the basil, zucchini, sausage, and pasta. Cook 2-4 minutes until the ingredients are hot.

Garnish with fresh basil and grated cheese.

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