1/4 cup butter
1 1/2 pounds sweet Italian sausage, casings removed
2 cups heavy cream
1 cup dry white wine
1 Tbsp. minced fresh Italian parsley
1/2 tsp. nutmeg
1/2 cup freshly grated Parmesan cheese
12 oz. pasta, cooked al dente and drained
1/2 cup freshly grated Parmesan cheese
1 Tbsp. minced fresh Italian parsley
In a large skillet, melt butter. Stir in sausage and fry until brown. Remove sausage and drain grease. Return sausage to skillet and stir in cream, wine, 1 tablespoon parsley, nutmeg and 1/2 cup Parmesan. Simmer for 3-4 minutes
Cook pasta according to package directions. Drain and place pasta in heated serving dish. Stir in 2 tablespoons of sausage mixture and remaining 1/2 cup Parmesan. Toss until pasta is coated. Pour remaining sausage mixture over pasta. Sprinkle with 1 tablespoon parsley.
Yield: 6 servings
Notes:
This is excellent on basil-flavored fettuccine. I've added sautéed asparagus, mushrooms and tomatoes to the mixture, as well. I don't bother with the heated serving dish.
Adapted from Creme De Colorado Cookbook
This IS an awesome recipe! Infact, about everything in the Creme de Colorado book is great!
ReplyDeleteKim Kenney
Kim - I agree! I think we first had it at Scott & Cindy's a couple of years ago. On homemade pasta, of course!
ReplyDeleteThanks for popping in with your comment. :)
Wow, you have several of the same recipes I have, we have the same taste. This recipe is another one of my favs!
ReplyDeleteStephanie - It's been a while since I last made this. Time to add it to my weekly menu.
ReplyDeleteThanks for checking out my blog. I'll be by to visit yours!