| 1 box | BARILLA Fettuccine Rigate |
| 3 tablespoons | extra virgin olive oil |
| 1/3 cup | shallots, minced |
| 1/2 pound | ground beef |
| 1/4 pound | pork sausage |
| 2 ounces | mortadella, cut into thin strips |
| 1 cup | dry white wine |
| 1 can (14.5 ounces) | peeled Italian tomatoes, pureed (may substitue 1 can 14.5 ounces, Italian tomato sauce) |
| 6 leaves | large basil leaves |
| 1 cup | fresh shelled peas (may susbstitute frozen peas) |
| 1/3 cup | grated Parmigiano cheese |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium heat; add shallots and cook 3 minutes or until softened.
ADD ground beef and sausage to skillet. Cook, stirring to break up meat, until browned, about 7 minutes.
ADD mortadella and wine; reduce over medium-high heat until about 3 tablespoons liquid remains. Stir in tomatoes and simmer, uncovered for 15 minutes. Tear basil leaves into sauce and add peas; simmer an additional 15 minutes.
COOK pasta 8 minutes in lightly salted water according to package directions. Reserve 1 cup of the pasta cooking water before draining to adjust the sauce.
ADD pasta, cheese, salt and pepper to the sauce.
TOSS pasta with sauce to coat; adjust sauce with small amounts of reserved pasta water as needed.
TRANSFER to a serving platter to serve.