Ingredients
- 250g Chicken, Feta, Pistachio & Rocket Sausage
- 2 Tbsp. Extra Virgin Olive Oil
- 3 Tablespoons Unsalted Butter
- 4 Cloves Garlic (minced)
- 1 Cup Thickening Cream
- 1 Packet of Fettuccine Pasta
- Salt and Freshly Ground Black Pepper (to taste)
- 1/2 Cup Freshly Grated Parmesan Cheese (Parmigiano Reggiano)
- 3 Tablespoons Chopped Fresh Parsley Leaves
Method
- Step1
Heat olive oil in a frying pan and cook sausages until cooked through, remove to the side. - Step2
Prepare a large pot of water, once boiling add a few table spoons of salt and add in the pasta. Boil for about 13-15 minutes until pasta is al dente (or to your liking). - Step3
While the pasta is cooking, melt the butter in a large skillet over medium heat. Add garlic and stir frequently until fragrant, about 2-3 minutes. - Step4
Cut the already cooked sausages into bite size pieces and add into the skillet, gently folding through the garlic for a minute to release their flavour. - Step5
Stir in the thickening cream and parmesan cheese (we recommend parmigiano reggiano Italian cheese), season with salt and pepper to taste. - Step6
Reduce heat to simmer, stirring occasionally until the sauce thickens. - Step7
Once the fettuccine is cooked through, take it directly out of the pot with pasta tongs, shake off the water gently and stir into the delicious creamy sauce. Any pasta water dripping of the fettuccine is a great addition to the sauce, The salty, starchy water not only adds flavour but helps glue the pasta and sauce together, it will also help thicken the sauce. If your sauce is too thick, just add a little bit more cream. - Step8
Garnish with parsley, and enjoy!
