Fettuccine With Creamy Sage Sauce
- Ready In:
- 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)
- 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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