Fettuccine with Champagne Saus
BY
Nataly
Nataly1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
2 large shallots, finely chopped
3 to 4 cloves garlic, finely chopped
3 to 4 small sage leaves, very thinly sliced or 1/2 teaspoon ground sage
About 1 cup Brut Champagne or other dry sparkling wine
1 cup heavy cream
1/2 cup gorgonzola dolce
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
Salt
3/4 pound egg fettuccine or tagliatelle
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped
For the Sage Toast:
2 tablespoons butter
5 to 6 sage leaves
4 thick slices Italian bread, toasted
Preparation
Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, one turn of the pan, over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1-2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6-8 minutes. Add both cheeses and stir until melted. Remove pan from heat. Meanwhile, salt the boiling water, add the pasta and cook until al dente. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper. While the pasta cooks, melt a few tablespoons of butter and brown up sage leaves. Once brown, remove and reserve. Dip bread on both sides in the sage butter. Top pasta with reserved sage leaves and serve in shallow bowls topped with parsley and more cheese with toast.