Fettuccine With Champagne Sage Cream Sauce Recipe 465

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FETTUCCINE WITH CHAMPAGNE SAGE CREAM SAUCE RECIPE - (4.6/5)



Fettuccine with Champagne Sage Cream Sauce Recipe - (4.6/5) image

Provided by á-3209

Number Of Ingredients 14

1 tablespoon EVOO
2 tablespoons butter
2 large shallots, finely chopped
3 to 4 cloves garlic, finely chopped
3 to 4 small sage leaves, very thinly sliced or 1/2 teaspoon ground sage
1 About 1 cup Brut Champagne or other dry sparkling wine
1 cup heavy cream
1/2 cup Gorgonzola dolce
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
Salt
3/4 pound egg fettuccine or tagliatelle or pappardelle
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped
1 1/2 pounds shrimp (optional)

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.

CREAMY SAGE BUTTER SAUCE



Creamy Sage Butter Sauce image

A rich and creamy white sauce, served best over angel hair pasta.

Provided by favrelvr04

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 stick unsalted butter
10 fresh sage leaves
1 cup heavy cream
½ cup chicken broth
1 pinch salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE



Fettuccine with Creamy Tomato and Sausage Sauce image

Provided by Kathleen Hulsy

Categories     Milk/Cream     Pasta     Tomato     Sausage     Winter     Bon Appétit     Maine

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 pound sweet Italian sausages, casings removed
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice with Italian seasonings
1 tablespoon dried sage
1/2 teaspoon dried crushed red pepper
3/4 pound fettuccine
1/2 cup grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
  • Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

FETTUCCINE WITH CHAMPAGNE CREAM SAUCE AND SAGE TOAST



FETTUCCINE WITH CHAMPAGNE CREAM SAUCE AND SAGE TOAST image

Categories     Pasta     Sauté

Yield 4

Number Of Ingredients 28

1 tablespoon EVOO - Extra Virgin Olive Oil
2 tablespoons butter
2 large shallots, finely chopped
3 to 4 cloves garlic, finely chopped
3 to 4 small sage leaves, very thinly sliced or 1/2 teaspoon ground sage
About 1 cup Brut Champagne or other dry sparkling wine
1 cup heavy cream
1/2 cup gorgonzola dolce
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
Salt
3/4 pound egg fettuccine or tagliatelle
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped
For the Sage Toast:
2 tablespoons butter
5 to 6 sage leaves
4 thick slices Italian bread, toasted
For the Apple Frisée Salad:
1 small head of frisée, roughly chopped
1 small head romaine, roughly chopped
4 large cremini mushrooms, thinly sliced
1 Honeycrisp apple, thinly sliced
1 celery heart, thinly sliced on a bias
1 small shallot, grated
Acacia honey, to taste
2 tablespoons champagne vinegar
2 tablespoons Dijon vinegar
1/4 cup EVOO - Extra Virgin Olive Oil

Steps:

  • 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. Pour dressing over the salad and toss to coat.

FETTUCCINI WITH GORGONZOLA AND CHAMPAGNE CREAM SAUCE



Fettuccini with Gorgonzola and Champagne Cream Sauce image

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

1 tablespoon olive oil
1 tablespoon butter
2 shallots, finely chopped
1 cup champagne
2 cups heavy cream
8 ounces soft gorgonzola, crumbled
1/2 cup finely grated parmesan cheese
salt
white pepper, to taste
1 lb dry fettuccine, cooked al dente
1/3 cup grated parmesan cheese, for garnish

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



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

FETTUCCINE IN CREAM SAUCE



Fettuccine in Cream Sauce image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 10m

Yield 4 servings

Number Of Ingredients 7

1/2 pound fettuccine, freshly made or dried
2 quarts boiling water
Salt to taste if desired
1/3 cup heavy cream
Freshly ground pepper to taste
2 tablespoons butter
1/4 cup freshly grated Parmesan

Steps:

  • Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
  • Bring cream to simmer.
  • Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams

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