Fettuccini Pasta with Parmisan and Italian Sausage twist

Why you will like this recipe

A classic recipe with the wonderful flavour of freshly grated Parmisan cheese and the Italian Sausage twist. The blended seasoning herbs for the recipe are: Parsley, Rosemary, Oregano, Thyme, Garlic, Sumac, Paprika, Cumin, Coriander and Chili Flakes

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 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need Serves 4

1 x Medium Italian sausage - about 250g

Olive oil

1 x Medium brown onion - finely diced

4 x Garlic cloves - finely chopped

3 x Tablespoons unsalted butter

3/4 x Cup freshly grated Parmisan - important the cheese is freshly grated from a solid piece using the smallest openings in the grater. Avoid the pregrated parmesan cheese packets

300g x Fettuccini Pasta

Method

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 the onion and garlic (do not burn the garlic) with a little more oil and fry down until soft and caramelised. Return the sausage meat to the pan with the 3 x teaspoons from the spice seasoning pouch and mix.

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 the pasta into the onion, garlic and sausage meat.

Now the important part. Carefully fold the grated cheese and butter 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.

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