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
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.
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.
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.