Serves: 4
Total Calories: 773
1 Heat a large skillet over medium heat. Add the sausage and cook, stirring often to break up any lumps, until no longer pink, about 5 minutes. Remove the meat to a cutting board, let cool a little, then chop finely.
2 Wipe out the skillet. Pour the cream and the chopped sausage into the pan and bring it to a simmer. Stir in the roasted peppers, peas, parsley, and salt and pepper to taste. Cook 3 minutes or until the peas are tender. Turn off the heat.
3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 Toss the pasta in the pan with the sauce. Add the cheese and toss again. Stir in a little of the cooking water, if necessary. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fettuccine with Sausage and Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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