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Fettuccine with Champagne Sage Cream Sauce


The aroma of sautéing shallot, garlic, and fresh sage will intoxicate while you make this mouth watering Champagne cream pasta sauce.

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Rate this recipe 4.6/5 (9 Votes)


  • 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)


Servings 4
Adapted from


Step 1

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.

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