Sausage, Basil, and Port Fettuccini

In a 10-12 inch frying pan over medium-high heat, break sausage into 1-inch chunks and stir often until brown (8-10 minutes); lift from pan and set aside.

Discard all but 2 Tablespoons fat from pan. Over medium heat, add garlic and green and red onions. Stir often until onions are limp, 12-15 minutes. Add port; bring to a boil over high heat and boil until reduced by half, about 5 minutes.

Add tomatoes, sausage and vinegar. Stir often until bubbling, about two minutes. Stir in chopped basil. On a platter, spoon sausage mixture over the cooked fettuccine. Season to taste with salt and papper. Garnish with extra basil sprigs.

Serves 6.