1 1/2 lb. hot Italian sausage
1 1/2 lb. sweet Italian sausage
2 c. dry white wine
2 tbsp. olive oil
2 med. onions, sliced into rings
2 chopped garlic cloves
3 med. green bell peppers, sliced into rings
2 med. celery ribs, coarsely chopped
1/2 c. chopped fresh parsley
4 tbsp. unsalted butter
3 tbsp. flour
1 1/2 c. hot beef stock or canned broth
1/3 c. sweet vermouth
1/3 c. dry vermouth
3 egg yolks
1/2 c. heavy cream
1 lb. fettuccine
1 c. freshly grated Parmesan cheese

Prick sausages. Place in large skillet. Add wine, cook over moderate high heat until wine has evaporated and sausages are glaze, 15-20 minutes. Cut sausage into 1/2 inch rounds. Remove to plate, keep warm. Discard fat in skillet but don't wash pan.

In the same skillet, warm oil over low heat, add onions, garlic, peppers, celery; cook until tender-crisp, 7 minutes. Remove to plate, cover loosely. Keep warm.

In same skillet, melt butter over low heat, add flour. Stir 2-3 minutes.

To make a roux, off heat, whisk in hot beef stock. Return to low heat. Simmer until thick and smooth, 5 minutes. Add both vermouths, simmer another 5 minutes. Remove from heat. Whisk in egg yolks, one at a time. Beat rapidly. Slowly add cream, return to heat to warm. Do not boil! Season with salt and pepper to taste

Prepare fettuccine until tender, but firm; drain well. Toss pasta with sauce to coat. Add cheese, toss again. Place pasta in center of large warmed platter. Surround with vegetables and sausages. Serve.