FETTUCCINE WITH CHAMPAGNE SAGE CREAM SAUCE RECIPE - (4.6/5)
Provided by á-3209
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil for the pasta and season generously with kosher salt. In a large skillet, heat the EVOO over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1 to 2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6 to 8 minutes. Add both cheeses and stir until melted. Remove pan from heat. Meanwhile, if using, grill the shrimp in grill pan or on a grill until just pink. Meanwhile, cook the pastas until al dente. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.
FETTUCCINE WITH CREAMY SAGE SAUCE
Make and share this Fettuccine With Creamy Sage Sauce recipe from Food.com.
Provided by spatchcock
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil; add about 1 Tbs. salt.
- In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted.
- Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minute
- Season with salt and pepper.
- Remove the sauce from the heat but keep it warm.
- Meanwhile, cook the fettuccine until al dente, 10 to 12 minute
- With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.)
- Cook gently on low for a few minutes for the pasta to absorb the sauce.
- Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper.
- Serve in warmed bowls topped with the shaved ricotta.
Nutrition Facts : Calories 684.1, Fat 51.2, SaturatedFat 31.1, Cholesterol 202.3, Sodium 177.8, Carbohydrate 43.8, Fiber 1.9, Sugar 1.7, Protein 13.8
FETTUCCINE WITH CHAMPAGNE CREAM SAUCE AND SAGE TOAST
Steps:
- Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, one turn of the pan, over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1-2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6-8 minutes. Add both cheeses and stir until melted. Remove pan from heat. Meanwhile, salt the boiling water, add the pasta and cook until al dente. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper. While the pasta cooks, melt a few tablespoons of butter and brown up sage leaves. Once brown, remove and reserve. Dip bread on both sides in the sage butter. Top pasta with reserved sage leaves and serve in shallow bowls topped with parsley and more cheese with toast and Apple Frisée Salad alongside. For the Apple Frisée Salad: Combine the frisee, romaine, mushrooms, apple and celery in a large salad bowl. In a small mixing bowl, add the shallot, honey, champagne vinegar and Dijon. Stream in olive oil and whisk until combined. Pour dressing over the salad and toss to coat.
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