Fettuccine with Sausage and Leeks

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16 ounces fettuccine

2 teaspoons neutral frying oil

1 pound hot Italian sausage loose

1 shallot peeled and sliced

1 leek trimmed, washed, and sliced into half-moons

10 ounces cremini mushrooms trimmed, scrubbed, and thinly sliced

4 cloves garlic peeled and minced

2 tablespoons butter

½ cup white wine or chicken stock

½ cup chicken stock

15 ounce can fire-roasted tomatoes

½ teaspoon crushed red pepper more or less to taste

Salt and pepper to taste

¼ cup fresh parsley minced

Directions at triedandtruerecipe.com

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