Fresh Fettuccine with Sun-dried Tomatoes, Roasted Garlic and Turkey Italian Sausage in a Sweet Sage Vermouth Sauce
Serves: 4
  • 12 ounces of your favorite fresh fettuccini recipe, or 10 ounces dried (See link above for recipe)
  • 2 links turkey Italian sausage
  • 1 tablespoon olive oil
  • 1 large shallot minced
  • ½ cup sweet vermouth
  • 3 tablespoons unsalted butter
  • ½ teaspoon salt
  • Pinch of red pepper flakes
  • 1½ cups roughly chopped sun-dried tomatoes
  • 2 heads of roasted garlic (roasted garlic recipe below)
  • 2 cups baby spinach
  1. Boil a large stockpot filled with water. Cook pasta. Reserve some pasta water.
  2. In a large sauté pan, brown sausage with one tablespoon of olive oil over a medium-high heat. Remove from pan.
  3. In the same pan, add shallots, if there is no oil leftover add in a drizzle of evoo. Sauté until translucent. Add sweet vermouth, reduce by half, about two minutes. Whisk in butter, salt and red pepper flakes. Toss in pasta, tomatoes, roasted garlic, sausage and spinach until sauce has completed coated pasta strands. If needed, add a little bit of pasta water. Season to taste with salt and pepper.
  4. Roasted Garlic: Preheat oven to 325 degrees. Cut the very top off the head of garlic so flesh is showing just a little bit. Place garlic on a large piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold edges over and seal. Bake for 45 or until garlic is soft.
Recipe by Cooking for Keeps at