Ingredients
2 teaspoons canola oil8 hot Italian sausage links1/2 pound sliced fresh mushrooms1 small sweet onion, chopped2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1/2 cup beef stock1/2 cup dry white wine or additional stock1 package (12 ounces) fettuccine or tagliatelleGrated Parmesan cheese, optional
Preparation
In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. slow cooker, reserving drippings in pan.
In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on low 6-8 hours (a thermometer inserted in sausages should read at least 160°).
To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices.
Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.
