Fettuccine With Sambuca Cranberries Recipes

FETTUCCINE WITH SAMBUCA & CRANBERRIES

Steps:

• In a large frying pan, heat butter & saute cubed chicken & garlic until barely cooked (do NOT over cook!).
• Remove chicken from pan & set aside.
• Add whipping cream, sambuca & orange juice to pan & stir well.
• Add parmesan, nutmeg, salt & pepper, stirring until smooth.
• Simmer for 5 minutes.
• Add chopped artichokes, cranberries & chicken; simmer & stir for 10 minutes.
• Cook fettucine according to package directions.
• Carefully fold sauce into pasta & garnish with parsley & orange zest.

FETTUCCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE

Steps:

• Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the metal blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl.
• Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using.

FETTUCCINE WITH HERBS, BUTTER AND CREAM

Steps:

• Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the fettuccine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, other wise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettuccine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettuccine is well coated. Serve immediately.

FETTUCCINI CARBONARA

Steps:

• Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
• In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.