Fettuccine With Creamy Sage Sauce

Recipe by spatchcock
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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