Fettuccine Italiana Recipes

FETTUCCINE ITALIANA

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large saucepan, saute sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender. Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta. Add to sausage mixture; toss to coat. Sprinkle with Parmesan cheese.

CLASSIC FETTUCCINE ALFREDO

Steps:

• Gather the ingredients.
• Fill a large stockpot with cold water and add a handful or so of kosher salt . Stir and taste; it should taste like seawater. Cover pot and heat water until it boils.
• Drop fettuccine into boiling salted water and cook according to package instructions, about 6 to 9 minutes, or until al dente , tender, but still firm to the bite.
• While fettuccine cooks, heat butter and cream in a large sauté pan over medium-low heat until it starts to bubble.
• Lower heat and simmer gently for about 15 minutes or until sauce has reduced somewhat. Remove from heat.
• Add cheese and toss until fully mixed. Adjust consistency with additional cream if necessary.
• Stir in chopped parsley . Season to taste with kosher salt and freshly ground black pepper.
• Drain fettuccine and toss with Alfredo sauce.
• If desired, sprinkle with additional Parmesan cheese and garnish with additional chopped parsley.