Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce

Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce

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With some help from our friends at Barilla headquarters in Italy, heres a tasty fettuccine recipe that will make it to the list of your family favourites.

The ingredient of Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce

  1. 350g Barilla fettuccine
  2. 1 jar Barilla napoletana pasta sauce
  3. 1 large leek, thinly sliced
  4. 2 garlic cloves, crushed
  5. 2 Italian pork sausages, skinned and cut into 1cm pieces
  6. 10 leaves of flat parsley, finely chopped
  7. 100g gorgonzola dolce, 1 cm diced
  8. 30g Parmigiano Reggiano cheese, grated
  9. 1/3 cup of white wine, dry
  10. Extra virgin olive oil
  11. Rock salt, for pasta water
  12. Sea salt and pepper, to taste

The instruction how to make Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce

  1. In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).
  2. Drop the Barilla fettuccine into the water and stir. Cook according to the instructions on the pack.
  3. Meanwhile, in a large fry pan, heat a little oil. When hot, add the leek and garlic and cook on a gentle heat (covered with a lid) until the leek is almost caramelized for about 5 to 8 minutes.
  4. Add the sausages and cook for 2 to 3 minutes, then add the wine and allow it to evaporate. Add the Barilla napoletana sauce and simmer for few minutes.
  5. Drain the pasta a couple of minutes before the suggested time and toss it into the sauce with u00bd cup of cooking water to allow the pasta to finish cooking in the pan.
  6. Remove from the heat and add Parmigiano Reggiano cheese and parsley. Stir well.
  7. Serve and garnish with pieces of gorgonzola dolce on top.

Nutritions of Fettuccine with Italian sausage, leeks, gorgonzola dolce and napoletana sauce

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