FETTUCCINE WITH CREAMY SAGE SAUCE

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Fettuccine With Creamy Sage Sauce image

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

salt
8 tablespoons unsalted butter, cut into pieces
8 large fresh sage leaves
1 cup heavy cream
1/2 cup chicken stock (homemade or low-salt canned)
fresh ground black pepper
1/2 lb dry fettuccine
1/4 cup freshly grated parmigiano-reggiano cheese
2 ounces ricotta cheese, preferably smoked (ricotta affumicata)

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

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