Fettuccine, Shepherd's style

Fettuccine, Shepherd's style

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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup EVOO

  • ounces spicey neoapolitan sausage or pepperoni cut into ⅛ inch slices

  • 1

    TBSP kosher salt

  • 14

    ounces fettuccine

  • 16

    large, fresh bail leaves

  • ounces aged ricotta, sliced into flakes


1. Fill a large stockpot with qts water and bring to a boil. While waiting for the water to boil heat oil to sizzling in a large skillet, add sausage slices and removes immediately from heat. Set aside. 2. When water is boiling add koher salt toss in fettuccine and cook until al dente. Lightly drain and add pasta to skillet with oil and sausage and toss together with tongs. 3. Transfer to warm serving dish and garnish with basil leaves and ricotta flakes.


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