Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs
This dish puts a bold and delicious spin on Fettuccine Alfredo. It's my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs.
Equipment
- 1 indoor grill pan
- 1 large deep-sided frying pan or braiser (*rondeau)
- 1 food processor 10-cup
- 1 stock pot 6-quart
- 1 mini food processor
- 1 chef's knife
- 1 cutting board
Ingredients
- 1 pound fettuccine Cooked 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
- 2 cloves garlic Freshly-grated
- 2 1/2 cups heavy cream Cold
- 8 tbsps butter Unsalted
- 1/4 tsp nutmeg Freshly-grated (optional)
- 1 tsp kosher salt
- 1 1/2 tsps black pepper Freshly-ground
- 1 1/2 cups completely thawed frozen broccoli florets Optional
- 2 tbsps fresh basil Finely-chopped
- 2 tbsps Italian flat-leaf parsley Finely-chopped
Instructions
- Instructions for the Sweet Italian 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, and add the sausage links to the pot. Place the lid on and bring up to a boil reduce to a simmer. Cook for 12-15 minutes or until the sausage is no longer pink and cooked through.Remove the links from the cooking liquid and transfer to a plate; set aside. Preheat the indoor grill pan, setting on both front and back burners to medium-high. Grill the sausage links for 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 them to a plate, and cover them with foil to keep them warm.In a large stockpot of boiling salted water, drop the Fettuccine. When pasta is al dente, 8-10 minutes; drain.In the meantime, in a large *rondeau, over medium-low heat, melt the butter into the cream, and simmer for 2 to 3 minutes. Add Kosher salt, fresh ground black pepper, freshly grated nutmeg, and freshly grated garlic, continuing to whisk.Add the Mascarpone, continue to whisk, and simmer until the sauce thickens, 3-5 minutes. Next, switch to a spoon, add the Piquillo pepper purée and grated Parmigiano-Reggiano cheese, and stir to combine. Finally, add the sliced Italian sausage and 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, and toss to combine. Serve hot.There you have it, my Roasted Red Pepper Fettuccine Alfredo With Sweet Italian Sausage And Fresh Herbs.
Notes
1) If you need to thin the sauce out, add a ladle of the pasta water and toss.
2) 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. Use another sheet to pat the florets dry before adding them to the sauce.
3) *Rondeau: A rondeau is sometimes called a brazier or braiser. This wide, somewhat shallow pan is similar to a stockpot or Dutch oven, but not nearly as deep.
4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.