Photography Credit: Elise Bauer
We love Italy. On a drive through the Chianti Region, we stopped for lunch in Gaioli. Luckily my husband speaks Italian because he was able to ask the locals what they were having for lunch. What we found, and what you’ll find throughout the region, are locals lunching on versions of this easy to do recipe. All I had to do was read the ingredient list of this recipe and my husband was half-way out the door to buy the fettuccine. Normally either one of “a pound of Italian sausage” or a “cup of whipping cream” is enough to pique his interest. Both together and the recipe take on its own gravitational force, “Make Me, Make Me…”
Even better than trying out a new recipe is having a delightful guest to share it with. I can happily report that this recipe goes well with a couple of bottles of full-bodied red wine, 4 hungry people and stimulating conversation. To add little more flavour, I also sprinkle in some dried chilli flakes.
2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
½ pound sweet Italian sausage (casings removed)
½ pound spicy Italian sausage (casings removed)
1 cup full cream (whipping cream)
2 14.5 once cans diced tomatoes in juice
1 Tbsp dried sage
1 pack fettuccine
½ cup grated parmesan cheese
1. Heat water for pasta: put a large pot of salted water on to boil (about 1 Tbsp salt for
every 2 quarts of water). While the pasta water is heating, prepare the sauce.
2. Heat oil in heavy pot over medium heat. Add shallots and garlic, sauté until beginning
to soften, about 3 minutes.
3. Add sausage meat and sauté until no longer pink, breaking up the sausage meat into
small pieces, about 5 minutes.
4. Stir in the cream and simmer for 5 minutes.
5. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally,
about 15 minutes.
6. Cook pasta in a large pot of boiling, salted water until just tender but still firm to the
bite (al dente). Drain pasta, reserving about ½ cup of pasta water.
7. Return pasta to same pot: add sauce. Toss over medium heat until sauce coats pasta,
adding reserved pasta water as needed. Season with salt and pepper; sprinkle with
cheese and serve.
Serves 6