Ready In:

45 minutes

Good For:


Fettuccini in White Wine Sambuca Sauce

with Fennel Sausage

  • 1 lb Fennel Sausage (any sausage will be just fine if you can’t find fennel sausage)
  • 1/3 cup olive oil
  • ½ tsp Salt
  • 20 Cracks fresh Black Pepper
  • 4 cloves garlic,minced
  • 1 tbsp fresh tarragon, finely chopped
  • 1 small onion finely chopped
  • 1/3 c dry White Wine
  • ¼ cup Sambuca (or 2 tsp Anise Extract)
  • ½ cup diced Tomatoes, drained
  • ¼ c Butter
  • 454 g (16 oz) Fettuccini, cooked
  • 4 whole Tarragon leaves, to garnish
  • Fresh Grated Asiago, to garnish


Step by Step Instructions

Step 1

Cook pasta as per package instructions, drain well and toss pasta in a drizzle of olive oil to keep it from sticking together. Set aside in a covered pot to keep warm if it finishes before you are done with the sauce.

Step 2

In a heavy skillet over medium high heat brown sausages on both sides. Remove from pan, let them cool, slice into rounds and set aside.

Step 3

In the same skillet that you browned the sausages in, heat the olive oil over medium heat and sauté garlic and onions for about 2 minutes until they begin to brown. Add sausage rounds back into the pan and continue cooking until they are cooked through (about 5 min).

Slowly add the wine and Sambuca to the pan and bring to a boil for about 2 minutes, then add the tomatoes, tarragon, salt and pepper, and simmer for 2 minutes more.

To finish the sauce, add the butter and bring up the heat until the sauce begins to boil, and let it boil gently for a few minutes to reduce and thicken a bit. Once the sauce has reached a nice consistency (coats the back of a spoon) add the fettuccini and toss until pasta is well coated.

Serve into pasta plates and garnish each serving with a tarragon leaf and fresh grated parmesan.

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