Creamy Wagyu Sausage Pasta
This dish takes all the drudgery out of weeknight cooking. It's a cinch to throw together, and the fresh veggies add color, texture, and flavor. The cream sauce brings out the best of our Wagyu Italian sausage, and gives the pasta a silky texture.
Ingredients
- 300 g dry fettuccine
- Salt
- ¼ cup olive oil
- 4 Miraflora uncured Italian sausages, sliced
- 2 cups brocollini, roughly chopped
- 2 cups cherry tomatoes, halved
- 2 cups heavy cream
- 2 tbsp unsalted butter
- Ground black pepper
Instructions
- Boil fettuccine in heavily salted water for 8-10 minutes or until al dente. (Be sure to reserve a cup or so of the pasta water to add in later.)
While pasta is boiling, heat olive oil in a large pan over medium heat. Add Miraflora uncured Italian sausage slices to the pan. Leave them undisturbed for 1 minute allowing an initial sear to be achieved.
- After the initial sear, stir and saute for 2-3 minutes or until sausage slices are mostly browned. Add broccolini and cherry tomatoes and continue to saute for 2-3 minutes. Add heavy cream and stir gently. Let sauce bubble and reduce for 2-3 minutes while the flavors meld.
- Add cooked pasta and a splash of the pasta water. Stir and twirl pasta in sauce until it’s thick and coated. Finish by swirling in cold butter for an extra layer of silkiness, and fresh ground black pepper to taste. Plate and enjoy!
