Fettuccine With Creamy Sage Sauce

1. 1

   Bring a large pot of water to a boil; add about 1 Tbs. salt.

2. 2

   In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted.

3. 3

   Add the cream and stock and bring to a boil; cook until the mixture lightly coats the back of a spoon, about 3 minute

4. 4

   Season with salt and pepper.

5. 5

   Remove the sauce from the heat but keep it warm.

6. 6

   Meanwhile, cook the fettuccine until al dente, 10 to 12 minute

7. 7

   With tongs, lift the pasta from the pot, let it drain for a moment over the boiling water, and then add it to the sauce in the skillet. (Alternatively, drain the pasta in a colander and add it to the sauce.)

8. 8

   Cook gently on low for a few minutes for the pasta to absorb the sauce.

9. 9

   Remove the pasta from the heat and stir in the grated cheese, and season amply with pepper.

10. 10

    Serve in warmed bowls topped with the shaved ricotta.

* Per serving · 4 servings · Values may vary.

No additional tips available.