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Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs

Roasted Red Pepper Alfredo With Sweet Italian Sausage (1)

This dish puts a bold and delicious spin on Alfredo sauce. It’s my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs. In the past, I’ve made this dish with broccoli florets, today I’ve made it using fresh herbs. My recipe below is using fresh herbs and giving you the option to add broccoli.

This dish can also be done meat-free.

Roasted Red Pepper Alfredo With Sweet Italian Sausage (34)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (35)

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Flat Leaf Italian Parsley

Sweet Basil (2)

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Roasted Red Pepper Alfredo With Sweet Italian Sausage (2)

Piquillo Peppers (2)

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Chicken Broth

Sweet Italian Sausage (2)

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Mascarpone Cheese

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Roasted Red Pepper Alfredo With Sweet Italian Sausage (20)

Bechamel Sauce

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Below are side by side pictures using broccoli florets or just using fresh herbs, both are delicious.

Roasted Red Pepper Fettuccine Alfredo With Italian Sausage And Broccoli

Roasted Red Pepper Alfredo With Sweet Italian Sausage (35)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (1)

Roasted Red Pepper Alfredo With Sweet Italian Sausage (36)

 

 

 

 

Prep Time: 5 minutes
Cook Time: 30 to 35 minutes (Includes cooking sausage and sauce. Pasta and sauce cook at the same time.)
Total Cook Time: 40 minutes
Yields: 4 servings
Equipment: indoor grill pan, large deep-sided frying pan (*rondeau), 1 (10-cup) food processor, 1 (6-quart) stockpot, 1 mini food processor

Ingredients:
1 pound Fettuccine, al dente
1 pound sweet Italian sausage, grilled and sliced on the bias
3 cups chicken broth, unsalted
1 (12-ounce) jar Piquillo peppers, puréed (substitute sweet roasted red peppers)
4 ounces Mascarpone cheese, room temperature
2 cups Parmigiano-Reggiano cheese, freshly grated
1 garlic clove, freshly grated
2 1/2 cups heavy cream, cold
1 stick (8 tablespoons) of butter, unsalted
1 teaspoon of smoked paprika
1/4 teaspoon of nutmeg, freshly grated
1 teaspoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups completely thawed frozen broccoli florets (optional)
2 tablespoons basil, finely chopped
2 tablespoons of flat-leaf Italian parsley, finely chopped

Directions For Sausage:
Using a fork, prick the sausage links, through the casing, three times on both sides. In a pot with a glass lid. Add 3 cups of unsalted chicken broth. Turn the heat to medium, add the sausage links to the pot. Place the lid on and bring up to a boil reduce to a simmer. Cook for 12 to 15 minutes or until sausage is no longer pink and cooked through.

Remove the links from the cooking liquid and transfer to a plate, set aside. Preheat indoor grill pan, settings on both front and back burners to medium-high. Grill the sausage links 2 to 3 minutes per side to get nice grill marks. Again transfer the grilled sausage links to a plate. Next, slice the sausage links on the bias, transfer to a plate, cover with foil to keep warm.

In a large stockpot of boiling salted water drop the Fettuccine. When pasta is al dente, 8 to 10 minutes; drain.

In the meantime, in a large *rondeau, over medium-low heat, melt the butter into the cream, simmer for 2 to 3 minutes. Add Kosher salt, fresh ground black pepper, smoked paprika, freshly grated nutmeg, and freshly grated garlic, continuing to whisk.

Add the Mascarpone, continue to whisk, simmer until the sauce thickens, 3 to 5 minutes. Next, switch to a spoon, add the Piquillo pepper purée, and grated Parmigiano-Reggiano cheese, stir to combine. Finally, add the sliced Italian sausage, stir through. If you’re choosing to add the broccoli florets add them at this point and stir to combine.

Add the pasta to the sauce, tossing until all the pasta is coated. Finally, add in the chopped herbs, toss to combine. There you have it my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs.

Serve hot.

Note: If you should need to thin the sauce out, add a ladle of the pasta water and toss.
Note: If using thawed frozen broccoli florets, place them onto a plate lined with a paper towel to allow any or all excess water to drain. Using another sheet to pat the florets dry before adding to the sauce.

*Rondeau: A rondeau is sometimes called a brazier or braiser, this wide, somewhat shallow pan similar to a stockpot or Dutch oven but not nearly as deep.

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Seafood Fettuccine

 

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Growing up in New Jersey we ate a lot of mussels. At the store, I found some beautiful ones and to go along with the mussels some beautiful shrimp. I thought a seafood pasta dish would be delicious. This is my Seafood Fettuccine.

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Saffron

Flat Leaf Italian Parsley

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Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yields: 4 servings
Equipment: 6-quart Dutch oven, 6-quart saucepot, colander, hand-held lemon juicer

Ingredients:
2 pounds of mussels, beards removed and shells cleaned
2 pounds of jumbo shrimp, shelled, cleaned, deveined, and tails removed
1 tablespoon of all-purpose flour
1 tablespoon of olive oil
2 tablespoons of butter, unsalted
6 cloves of garlic, minced
1 teaspoon of red pepper flakes
1 teaspoon of saffron
1 large onion, diced
3 cups of Roma tomatoes, diced
1 tablespoon of Agave nectar
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1/2 bottle of dry white wine (Pinot Grigio)
1 cup of chicken broth, unsalted
2 tablespoons of Pernod
2 lemons, sliced into rounds
3 tablespoons of lemon zest
1/3 cup of lemon juice, fresh squeezed
2 tablespoons of tarragon leaves, finely chopped
1/2 cup of Italian flat-leaf parsley, roughly chopped
1 1/2 boxes (1 1/2 pounds) of Fettuccine

Directions:
Cleaning the mussels is really easy. First, check for any *beards, pull them off. Fill up your sink with cold water and add 1 tablespoon of all-purpose flour. Stir the flour through with your hands. Toss in the mussels. The mussels are like little filters and they’ll drink up the flour then spit it out along with any sand.

Drain and rinse them really well. Any mussels that aren’t closed, tap on the counter if they don’t close, on their own, get rid of them, they’re no longer alive. The same rule applies after they’re cooked. If they don’t open, throw them out they’re no good.

Peel and devein the shrimp and removing all the tails.

This dish cooks quickly. First, you want to have a large pot of salted boiling water ready, on the back burner. Second, it’s important to have all the vegetables prepped (according to the ingredient-list above) and set aside.

In a large preheated heavy bottom pot over medium-high heat add the olive oil and butter. Add the red pepper flakes, minced garlic, and lemon zest, stir to combine. Add the diced onions, season with the Kosher salt and fresh ground pepper, stir, cook for 2 to 3 minutes.

Moving forward, add the Pernod, lemon juice, and Agave nectar frequently stirring, add the diced tomatoes,, mix to combine. Add the white wine, unsalted chicken stock, and saffron bring the liquid up to a bubble, 3 to 5 minutes. Next, add the mussels, shrimp, and tarragon, stir one more time and cover. Cook for 5 to 7 minutes. This is the perfect time to drop the fettuccine.

Remove the lid, give another stir making sure all the mussels have opened and the shrimp are perfectly cooked.

Cook the pasta until al dente, 8 to 10 minutes. Using a pair of tongs, transfer the fettuccine to the pot containing the seafood. Add the chopped parsley and toss through.

The pasta will absorb the broth. If you feel you need to add a little more liquid add 1 or 2 ladles of the starchy pasta cooking liquid.

Garnish with lemon slices. I like to serve my Seafood Fettuccine with some crusty bread to soak up as much of the broth as possible.

*Beard: The beard also known as byssus threads. They”re filaments that the mussel uses to secure itself to hard surfaces. they’re usually brownish and may appear somewhat like seaweed.

*Pernod: Pernod is an Anise-flavored liqueur.

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