Fettuccine with Winter Spiced Cream Sauce and Rosemary Sage Meatballs
Serves 230 mins prep35 mins cook
This is, perhaps, one of our new favorite pasta dishes for the cold months. The goal was to infuse some winter spices and herbs into a savory dish that would, ultimately, make you feel like you were in the Italian Alps. IMO…goal achieved! This Fettuc
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What you need
Instructions
DIRECTIONS If making homemade pasta, make the dough first following the directions for Multipurpose Pasta cut into fettuccine. This can be made hours in advance and set aside on a sheet tray. Or it can be made and frozen to use at a later time. Make the Meatballs Preheat the oven to 375°F. Prepare a parchment lined sheet tray. Combine all the ingredients in a bowl and mix thoroughly. Roll into balls around 1 ¼ inches in diameter. This will make between 20 and 25 meatballs (more than enough for 4 servings). Place the meatballs on the sheet tray and bake in the oven for 20-25 minutes. Remove and cut one open to test for doneness. Make the squash Once you have diced the squash, heat a skillet over medium heat and melt the butter. Once the butter has melted, add the squash, and slowly cook the squash. Sprinkle with the salt and cook until the squash is tender (approx 5-8 minutes) – if there is a small amount of color on the squash, that is fine. Set aside. Prepare your pot of water for your pasta by bringing a large pot of water to a boil. While you wait for your water to boil, begin your sauce. Make the Sauce To a medium saucepan, add the butter or oil to coat the bottom over medium heat. Add the shallot and cook until they are translucent. Turn the heat to medium high and add the wine. Cook until the wine has reduced to 2-3 tablespoons. Add the chicken stock and reduce again over medium to medium-high heat until there is about ¼ cup of liquid in the pan. On medium heat, add the cream and whisk to combine. Add the allspice, mace, cayenne, sage, salt, and pepper and stir. Continue to cook until reduced by about a third and thickened enough to coat the back of a spoon. Stir in the Pecorino Romano, then taste for seasoning and adjust if needed. Cook the Pasta Add a handful of salt to the pot of boiling water and stir. Make sure your water is rapidly boiling, then add the fettuccine. Cook for about two to three minutes for homemade pasta – taste for doneness (if using store-bought fettuccine, follow package directions to al dente). Remove the fettuccine to a large serving bowl combine with the cream sauce, squash, and meatballs and use a small amount of the pasta water to thin the cream sauce if necessary. You can garnish with additional Pecorino Romano cheese, fried sage leaves, red pepper flakes, etc.View original recipe