Servings
Four
Ready In:
45 minutes
Good For:
Dinner
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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