Fettuccine With Sausage
sausage
8 sun-dried tomatoes
2 ounces goat cheese
1/2 pound sweet Italian sausages
2 medium cloves garlic
1/2 cup chicken stock
2 tablespoons salt
12 ounces dried fettuccine
3 tablespoons Savory Butter; (see recipe)
PREPARATION AND COOKING: Prepare the Savory Butter.
For the pasta and sauce, chop and set the sun-dried tomatoes aside. Cut the goat cheese in 1/2-inch cubes and bring to room temperature. Remove the sausage from its casing. Peel and mince the garlic cloves. In a 12-inch skillet, sauté the sausage over medium-high heat until cooked through. Add the garlic and sauté 2 minutes. Add the chicken stock and sun-dried tomatoes and bring to a simmer. Stir in 3 tablespoons of the Savory Butter. Cover sauce and keep warm.
Bring 6 quarts of water to a boil in a large soup kettle. Add 2 tablespoons salt and then the pasta, all at once. Cook pasta until tender, about 9 minutes. Drain pasta well, and toss with sauce over very low heat.
SERVING: Transfer pasta to 4 warm dinner plates or a large pasta bowl. Top with goat cheese and serve immediately.
NOTES : A meaty, aromatic pasta.
Make the herb butter for the pasta sauce, then wrap and refrigerate 3 tablespoons for another day's meal of Savory-Swiss Chard Frittata. 0 0 3775 0 0 0 3274 222
Contributor: Cook's Magazine September/October 1988
Yield: 4 servings
Preparation Time: 0:45
