RECIPE

Fettuccine with Champagne Cream Sauce and Sage Toast

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 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

For the Apple Frisee Salad

  • 1 small head of frisée, roughly chopped
  • 1 small head romaine, roughly chopped
  • 4 large cremini mushrooms, thinly sliced
  • 1 Honeycrisp apple, thinly sliced
  • 1 celery heart, thinly sliced on a bias
  • 1 small shallot, grated
  • Acacia honey, to taste
  • 2 tablespoons champagne vinegar
  • 2 tablespoons Dijon vinegar
  • 1/4 cup EVOO – Extra Virgin Olive Oil

Preparation

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Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

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