Ingredients with Measurements:
- 1 pound caciocotto sausage, sliced
- 1 pound broccoli florets
- 1 pound fettuccine pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup butter
- Salt and pepper, to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok for cooking sausage and broccoli
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. In a large skillet or wok, melt the butter over medium heat. Add the sliced caciocotto sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant. Add the broccoli florets and cook for 5-7 minutes until tender.
4. Add the cooked sausage back into the skillet with the broccoli. Pour in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is heated through.
5. Add the cooked fettuccine pasta to the skillet with the sauce. Toss until the pasta is coated in the sauce.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- N/A
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 750
- Fat: 47g
- Carbohydrates: 51g
- Protein: 32g
- Sodium: 1270mg
Substitutions for ingredients:
- Caciocotto sausage can be substituted with any other type of Italian sausage.
- Broccoli can be substituted with any other type of vegetable, such as spinach or asparagus.
- Fettuccine pasta can be substituted with any other type of pasta, such as penne or spaghetti.
Variations:
- Add cooked chicken or shrimp to the dish for added protein.
- Use a different type of cheese, such as Romano or Asiago, instead of Parmesan.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to cook the pasta al dente so that it doesn't become too mushy when added to the sauce.
- Reserve some of the pasta water to add to the sauce if it becomes too thick.
- Use a non-stick skillet or wok to prevent the sauce from sticking to the bottom.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dish in a large pasta bowl or on individual plates.
- Garnish with chopped parsley or basil for added flavor and color.
Garnishes:
- Chopped parsley or basil
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to cook the sausage and broccoli to the appropriate temperature to ensure they are safe to eat.
Food history:
- Alfredo sauce was created in Rome in the early 20th century by a man named Alfredo di Lelio.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve hot and enjoy!
Related Categories
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Region: Italian