Fettuccine alla Salsiccia e Panna — Fork N’ Flavor

Fork N’ Flavor

Fettuccine alla Salsiccia e Panna

Italian‑American creamy fettuccine with smoked sausage (Parmesan & mozzarella‑filled) and peas.

Serves 4–5Prep 10 minsCook 18–22 mins

Chef: Chris Torresi

Creamy. Smoky. Comfort.

Fettuccine with Marketside smoked sausage, peas, and pecorino — simple but craveable.

Ingredients

• 1.5 lbs fettuccine
• 8 links Marketside smoked sausage (Parmesan & mozzarella inside), sliced ½”
• 2 Tbsp butter
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped (optional)
• 1½ cups organic heavy cream
• 1 cup frozen organic peas
• ¾ cup grated Pecorino Romano (or ½ Pecorino, ¼ Parmesan)
• Salt & cracked black pepper, to taste
• Juice of ½ lemon
• Fresh parsley or basil, chopped — for garnish

Directions

1. Bring a large pot of salted water to a boil. Cook fettuccine just shy of al dente. Reserve 1 cup pasta water, drain.
2. Heat olive oil + butter in a large skillet over medium‑high. Sear sausage slices until golden and cheese starts to crisp, 4–5 minutes. Remove and set aside.
3. Reduce to medium. Sauté onion (if using) 2–3 minutes. Add garlic; cook 30 sec until fragrant.
4. Pour in heavy cream, scrape browned bits, and simmer 3–4 minutes until it thickens slightly. Add peas and warm through.
5. Return sausage to pan. Stir in Pecorino Romano until melted. Add ½ cup reserved pasta water and toss in fettuccine until coated. Add more pasta water to reach desired sauciness.
6. Turn off heat. Add lemon juice, adjust salt & pepper. Plate and finish with extra Pecorino and chopped parsley.

Pro tip: Finish with 1 Tbsp butter for a glossy, restaurant‑silky sauce. Print RecipeCopy Ingredients

Note: Nutrition info calculated per serving is approximate.

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Quick Facts

Serves: 4–5

Total Time: ~30 mins

Difficulty: Easy

Tools

• Large pot
• Large skillet (cast‑iron or stainless)
• Box grater

Variations

Add a splash of white wine before the cream for brightness. Swap peas for spinach or mushrooms.

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