PASTA = Fettuccine with Sausage & Mascarpone

By pattiwarner

Ingredients

• 1 Tbsp. Butter
• 8 ounces Sweet Italian sausages
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 8 ounces Mascarpone cheese, at room temperature
• Salt and freshly ground pepper
• 1 lb. dried fettuccine
• Truffle cream to taste or
• Fontina Val D'Aosta and a drop or two of truffle oil
• 1/2 cup freshly grated Parmigiano cheese

Preparation

Step 1

While water is heating for the pasta, put the butter in large frying pan placed over medium heat. Cook sausage until meat is cooked through. Raise heat to medium-high and pour in the wine. Let it bubble until most has evaporated. Reduce heat to low and stir in the cream and then the mascarpone. Continue to stir until the mascapone is melted. Add salt if necessary. Add generous amount of pepper. Cover and keep over low heat until fettuccine is done.

Cook pasta until not quite al dente. Drain pasta and reserve about 1 cup of the cooking water. Pour a little of the cooking water into the cream sauce to thin and then add cooked pasta. Gently toss the pasta and sauce to combine. Sprinkle half the Parmesan and truffle cream or Fontina and truffle oil tossing again. Add a splash of cooking water if too thick. Serve and sprinkle with remaining Parmesan.