Fettuccini Pasta with Parmigiano Reggiano and an Italian Sausage twist

Why you will like this recipe

A classic recipe with the wonderful flavour of the Parmigiano Reggiano cheese and the Italian Sausage twist. The Italian blended herbs for the recipe are: Parsley, Rosemary, Oregano, Thyme, Fennel

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 65g Herb and Spice pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) giving $1.40 for a meal.

• 65g Pouch - $7.60   Add to Cart 

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You will need Serves 3 - 4

300g x Fettuccini Pasta - cook to directions on packet

6 x Tablespoons unsalted butter

150g x Freshly grated Parmigiano Reggiano - important the cheese is freshly grated from a solid piece using the smallest openings in the grater.

1 x Italian Sausage - about 250g. Important this sausage is best quality from your butcher

3 x Teaspoons Italian Herbs from the spice pouch containing: Rosemary, Oregano, Parsley, Thyme, Fennel

Method

You are working to create an emulsion from the butter and the cheese. First remove the Italian Sausage meat from the skin and break into very small pieces. Adding a little olive oil to the pan, fully brown the sausage meat and set aside.

Then, in the same pan add a cupful of water to the bottom of the pan then add the butter and the three teaspoons of the spices and bring the heat up so you have melted the butter and mix into the water.

At the same time add the pasta to the boiling water for the required cooking time.

Next, have the grated cheese ready and when the pasta is al dente (check by tasting just before the required cooking time) take the pasta directly from the pot - do not drain - to the pan and proceed to stir into the water with the butter and the herbs.

Now the important part. Carefully fold a small amount of the grated cheese into the pasta and stir so it evenly melts into the hot pasta and the butter. Keep stirring and adding the cheese, a little at a time. This is the key. Return the Italian sausage pieces to the pan while stirring.

When all the cheese has been folded into the pasta, add a little ground black pepper and serve.