I found a similar recipe in the May 1995 issue of Sunset. They were recreating L'Opera's (restaurant in Long beach, CA) Fettucine all Norcina. I customized the recipe to fit my needs. Its a very uncomplicated recipe the is perfect for a week night dinner. Its also quite flexible, the night we photographed it, I had mushrooms in there. For a heavier dish add 4 cups of cream instead of milk and no flour.
3/4 pound sausage
1 clove garlic
2 teaspoons olive oil
1/2 cup red bell pepper
1/2 cup dry white wine
1/4 teaspoon crushed red pepper
1/4 cup tomato sauce
4 cups milk
2 tablespoons all-purpose flour
12 ounces fettucine
1/4 cup minced fresh flat-leaf parsley
Prepare pasta according to package directions, but under cook by 2 minutes.
Meanwhile, brown sausages in frying pan over medium high heat (6 minutes). Be sure to pierce sausage with a fork beforehand to avoid any explosions. Remove. Cut into 1/2 inch thick rounds. Wipe frying pan clean, return to heat. Add garlic and olive oil; stir until the garlic is slightly browned (2 minutes). Return sausage rounds to pan, add bell peppers, wine, crushed red pepper, and tomato sauce. Increase heat to high, until liquid comes to a full rolling boil, stirring often.
In a small bowl whisk flour and just enough milk to make a smooth paste, Add remainder of milk and whisk again. Add milk mixture to pan. Let boil and keep stirring till mixture thickens slightly (consistency will be somewhere between a soup and a gravy) Add salt and pepper to taste. Add pasta and let mixture for 2 minutes. Serve. Garnish with parsley and Parmesan.
Calories: 885 Calories From Fat: 48%
Protein: 30g Carbohydrate: 81g
Cholesterol: 91mg Sodium: 790mg