FETTUCCINE WITH CHAMPAGNE SAGE CREAM SAUCE RECIPE - (4.6/5)

Fettuccine with Champagne Sage Cream Sauce Recipe - (4.6/5) image

Provided by á-3209

Number Of Ingredients 14

Previous Next

1 tablespoon EVOO
2 tablespoons butter
2 large shallots, finely chopped
3 to 4 cloves garlic, finely chopped
3 to 4 small sage leaves, very thinly sliced or 1/2 teaspoon ground sage
1 About 1 cup Brut Champagne or other dry sparkling wine
1 cup heavy cream
1/2 cup Gorgonzola dolce
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
Salt
3/4 pound egg fettuccine or tagliatelle or pappardelle
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped
1 1/2 pounds shrimp (optional)

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.