Fettuccine with Creamy Sage Sauce

Fettuccine with Creamy Sage Sauce
Photo by Judi Rutz


  • 8 Tbs. unsalted butter, cut into pieces
  • 2 oz. ricotta salata, preferably smoked (ricotta affumicata), cut into thin shards with a vegetable peeler or on the side of a box grater
  • ½ cup homemade or low-salt canned chicken stock
  • 1 cup heavy cream
  • ¼ cup freshly grated parmigiano reggiano
  • ½ lb. dried fettuccine
  • Freshly ground black pepper
  • + 2 more ingredients
    • 8 large, fresh sage leaves
    • Salt

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 min. Season with salt and pe...

View full recipe at Fine Cooking


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