Fettuccine With Champagne Sage Cream Sauce Recipe 465
FETTUCCINI WITH GORGONZOLA AND CHAMPAGNE CREAM SAUCE
Make and share this Fettuccini with Gorgonzola and Champagne Cream Sauce recipe from Food.com.
Provided by Julesong
Categories Cheese
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil and butter together in a large, heavy skillet; add shallots and sauté until translucent.
- Add champagne and reduce well, to approximately syrup consistency; add cream and reduce slightly.
- Whisk in the gorgonzola and Parmesan; taste and adjust seasoning with salt and white pepper.
- If the sauce is thicker than you'd like, add water from the cooked/cooking pasta to achieve desired consistency.
- Add the drained hot pasta to the sauce and heat well until the pasta absorbs a bit of the sauce.
- Serve in a large pasta bowl, garnished with additional Parmesan and black pepper, and accompanied by garlic bread.
- Also good with sauteed mushrooms added.
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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- Heat a large cast iron skillet or brasier with high sides over medium-high heat. Add the butter, garlic and sage. Cook for 3-5 minutes or until the garlic is fragrant and the sage crispy. Stir in the cream (and milk if using) and cream cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the champagne, gorgonzola, crushed red pepper, nutmeg and a good pinch of pepper, whisk until the cheese has fully melted. Stir in one cup of water, bring to a boil and then add the dry pasta noodles and place the lid on the pot. Once the noodles have softened into the sauce (they can still be hard) transfer the pasta and sauce to a 9x13" dish and bake for 20-25 minutes. Stir the pasta and season with salt and pepper.
FETTUCCINE WITH CHAMPAGNE CREAM SAUCE AND SAGE TOAST
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- Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, one turn of the pan, over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1-2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6-8 minutes. Add both cheeses and stir until melted. Remove pan from heat.
- Meanwhile, salt the boiling water, add the pasta and cook until al dente. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.
- While the pasta cooks, melt a few tablespoons of butter and brown up sage leaves. Once brown, remove and reserve. Dip bread on both sides in the sage butter. Top pasta with reserved sage leaves and serve in shallow bowls topped with parsley and more cheese with toast and Apple Frisée Salad alongside.
- For the Apple Frisée Salad: Combine the frisee, romaine, mushrooms, apple and celery in a large salad bowl. In a small mixing bowl, add the shallot, honey, champagne vinegar and Dijon. Stream in olive oil and whisk until combined.
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