fettuccine in salsa di panna e salvia
fettuccine in a cream and sage sauce
This is definitely one of the easiest dairy based sauces to try; it’s practically impossible to go wrong and you can use the technique and some of the ingredients as a base for many other sauces.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
pick and wash the sage
boil the pasta
chop the sage finely
warm the cream, make sauce
combine the pasta and sauce
fettuccine in a cream and sage sauce
INGREDIENTS
FOR FOUR PEOPLE
270ml single cream substitute (Elmlea Single)
8-12 large fresh sage leaves
black pepper, pecorino or parmesan to taste
PASTA
400g dry fettuccine (Waitrose)
/ Tagliatelle / Spaghetti /
Pappardelle / Bucatini
MANTECATURA (?)
none, simply combine
METHOD
Start by grating about 6 tablespoons worth of either pecorino or parmesan. Next, begin boiling the pasta water and be ready to start immediately as the sauce will cook in the time it takes to cook the pasta. When the water’s on a rolling boil, drop in the pasta. Choose the smallest and most tender sage leaves you can for this and chop them finely with a mezzaluna or chef’s knife. Put them to one side as you gently warm 230ml- 270ml single cream or cream substitute together with 3-4 tablespoons of milk. Add about half the total chopped sage and season. Keep stirring and don’t let the mixture boil - heat gently and keep tasting it.
Keep checking the pasta and as soon as it’s just past 'al dente,' fish it out of the water using a pasta spoon. Mix and toss the pasta with the cream and sage sauce in a pasta wok. Add about half the total grated cheese to the mix, toss and mix again, think about adding some more black pepper, and taste. When you’re happy with the balance of flavours, serve immediately.
NUTRITION per serving
KCAL: 291
Fat (g): 8.7
Sat Fat (g): 6.3
Carb (g): 40.5
Sug (g): 3.9
Fibre(g): 1.8
Prot (g): 11.0
Salt (g): 0.14
