Good on a cold winter’s night.
https://manabernardes.com/2024/a9jq708i38http://www.wowogallery.com/vf8cf8d6tt7 Nothing taste better to me on a bone chilling night than pasta, a good salad and maybe some homemade bread or even a good loaf of some artisan bread you picked up at the store.
https://www.ngoc.org.uk/uncategorized/future-events/4pziyneohttps://www.chat-quiberon.com/2024/01/18/lv1s3fe There are so many pasta and sauce recipes out there that you could probably make a different pasta each week and never have to repeat a recipe.
Buy Valium MsjI found this recipe in a Creme de Colorado cookbook about 20 years ago and I have been making it ever since. I remember the first time I made this dish I was catering an event at a local art gallery. Two people came up to me after the dinner and said they would like me to cater the exact same dinner for them. So, I did make it again and actually a few more times before I ever TASTED the dish. Now, you may say, how could you do that. I don’t have an answer. Sometimes I read a recipe and I know I will like it. I guess I felt no need to sample the finished dish. After making the dish several times (I finally tasted it) it has become a favorite of mine. I love the sweet and hot taste of the Italian sausage together with the sauce. I heard the judges on a cooking show say “if you aren’t tasting, you aren’t cooking”, guess I should start tasting some as I go.
This recipe has a lot of olive oil and butter and of course you could always cut down on the oil and butter that make up the sauce and probably substitute some broth in place of it. If I were you I would follow the recipe the first time as written and then tweak the second time you make it. I cooked 1 lb. each of the hot and sweet sausage and you do want both the sweet and hot flavors or the different sausages. Sometimes if I find the sausage at the butcher counter then I will buy just 1/2 lb. of each. The day I made this I decided to go on and cook the whole package of each and add some extra meat to the dish. You can either freeze your extra sausage for another use or add it to the fettuccini.
I made this for our Bunco Christmas get together last week and it was a big hit. Thanks ladies for being my guinea pigs (tasters is a better term I guess).
Do you have a favorite pasta dish? If so, I’d like to hear about it; please leave in the comment section below.