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.
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
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
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