Tomato Cream Pasta Fettuccine

Tomato Cream Fettuccine

This tomato cream fettuccine recipe combines our award winning sauce with our pure semolina pasta to create a recipe that is reminiscing the old time cream tomato sauce.

Ingredients

24 oz D’Agostino Pezzo Sauce

1 pkg D’Agostino Fettuccine

1 lb loose Italian Sausage (remove from casing)

2 tbsp D’Agostino Olive Oil

2.5 tsp dried sage

1/2 tsp red chili flakes

2 shallots, chopped fine

2 large garlic cloves, smashed

1 cup heavy cream

1/2 cup parmesan cheese

Directions

Bring 4 qts of water to a boil, add a pinch of salt.

In a medium sauce pan, add D’Agostino Olive Oil, shallots, and garlic. Turn heat to medium. Sweat aromatics until soft. Turn the heat to high and add sausage—break the sausage into small pieces, once it is no longer pink add heavy cream. Bring to a boil then drop to a simmer and reduce by half—or until cream is thick like gravy. Add D’Agostino Pezzo Pasta Sauce, 1 cup of water, and spices then bring to a boil and reduce to a simmer. Cook for 5–7 minutes or until sauce is thick and reduced.

While sauce is cooking drop D’Agostino Fettuccine into the boiling water—cook for 7 minutes. Drain pasta once cooked, then return cooked pasta to the waterless pot. Immediately toss pasta with sauce and serve with a healthy pinch of parmesan cheese.