Fettuccine with Italian Sausage Cream Sauce 

Total time: 30 minutes

Serves: 4

I made homemade fettuccini using the New York Times basic pasta recipe (realizing that the key to good homemade pasta for me is to just knead it a few minutes until it comes together). You can definitely use store bought instead, though! 


  • Fettucini (or any pasta you like, boiled until tender). Reserve 1/4 cup of pasta cooking water after pasta has been cooked.
  • 1 pound ground Italian sausage, raw
  • 1 teaspoon olive oil
  • 1/2 onion, diced
  • 1/2 diced mushrooms
  • 2 tablespoons flour, mixed with 2 tablespoons of water, stirred together until no lumps
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 fresh lemon juice
  • Parsley, minced, for garnish

Cook pasta according to directions. While waiting for pasta to cook, in a saucepan or skillet, heat oil and cook onions, mushrooms and sausage on medium heat. Stir frequently and break up sausage with a masher. Cook for about 10 minutes, until onions are softened and sausage is cooked through. Add in wine and chicken stock, along with the flour/water mixture. Bring to medium high heat until bubbling and stir until it thickens, about 3-4 minutes. Lower to medium low and add in heavy cream, lemon juice and salt. Cook for another 3-4 minutes. Add in reserved cooking water and stir. Taste and add your pasta in. Stir to coat.

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