The last time I made it I called it Fettuccine Alfredo with Sausage, Onions and Peas because of the heavy cream. This time I used a mix of half and half and chicken stock so the sauce was a little lighter.
Saturday, March 27, 2010
Linguine with Sausage, Onions and Peas
I go through phases where sometimes I enjoy eating sausage and sometimes I don't. When I do, one of my favorite ways to have it is in this rich but delicious pasta dish:
The last time I made it I called it Fettuccine Alfredo with Sausage, Onions and Peas because of the heavy cream. This time I used a mix of half and half and chicken stock so the sauce was a little lighter.
The last time I made it I called it Fettuccine Alfredo with Sausage, Onions and Peas because of the heavy cream. This time I used a mix of half and half and chicken stock so the sauce was a little lighter.
3 comments:
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delicious!
ReplyDeleteI make a similar dish, but instead of an alfredo sauce I use some pasta water and parmesan cheese, which still creates a sauce, just not as heavy. I also add mushrooms. I love anything with sausage in it!
ReplyDeleteHuh. You know, looking at it now, and at your past posts, I'm pretty sure that you're the one who originally gave me the idea of doing a sausage leek pea thing (though yours is onions). I've been meaning to post about it for a while and I was trying to remember who I got the idea from.
ReplyDeleteTurns out the recipe I ended up finally using, from Lidia Bastianich, tweaked to my preferences, became my favorite pasta of all time. So I owe you a big thank you for that idea. :)