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