Fettuccine with Sausage

another Chew recipe - Mario Batali 

ingredients
Salt
1 1/2 pounds Fettuccine

Bring a large pot of salted water to a boil. Cook Fettuccine 1 minute
less than package instructions. Drain and reserve a cup of Pasta Water.

Extra-Virgin Olive Oil
1 pound Hot Italian Sausage (casing
removed)
1 tablespoon Thyme Leaves
1 tablespoon Oregano Leaves
2 Garlic Cloves (thinly sliced)
1 cup White Wine

Heat a large skillet with a few tablespoons of Olive Oil and add
Sausage. Cook, breaking up with a potato masher into small
pieces, until Sausage is crispy. Add the Herbs and the Garlic and
cook. Once fragrant, about a minute, deglaze with the White Wine
scraping up brown bits from the pan.

1 cup Fresh Peas
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Fennel Seeds or
Fennel Pollen
14.5 ounce can Whole Peeled San Marzano Tomatoes (crushed)
1 Yellow Onion (thinly sliced)

Add the Peas, a pinch of Crushed Red Pepper Flakes, Fennel
Seeds or Pollen, the Tomatoes, and the Onion. Bring to a boil.
Cook until sauce has thickened slightly, about 10 minutes.

Cooked Noodles
1 1/2 cups of Sauce

Remove all but about 1 1/2 cups of Sauce and reserve for another
use. Add the cooked noodles to the pan and toss with the Sauce,
thinning with reserved Pasta Water as needed.
Freshly Grated Parmigiano-Reggiano

(to serve)
Freshly Cracked Black Pepper
Garnish with freshly grated Parmigiano-Reggiano to serve.

Helpful Tips:
1. Any kind of Sausage can be used.
2. If Fennel Pollen isn’t available, just use Ground Fennel seed.
3. It’s fresh Pea season s