Creamy Tuscan Sausage Fettuccine With Pesto Toasts

fresh ingredients

IN THE KIT

  • 8 oz
    fettuccine
  • 2
    Italian sausage links
  • 8 oz
    chicken stock/wine/Dijon mustard/lemon juice
  • 2 oz
    garlic/shallot blend
  • 12
    flour
  • 4 oz
    sundried tomatoes
  • 8 oz
    heavy cream
  • 4 oz
    spinach
  • 4 oz
    fresh basil
  • 4 oz
    parmesan cheese
  • 2 oz
    baguette
  • 1 oz
    pesto

Kitchen Items Needed

Large pot for water

Colander

Wooden spoon

Large skillet

Cutting board and knife 

Small Bowl

Baking sheet

Plate

cook along

INSTRUCTIONS

Prep

Preheat oven to 350°F;

Bring large pot of water ¾ full to boil with a pinch of salt;

Remove basil from stem & roughly chop;

Slice baguette into thin pieces, spread pesto on one side;

Chop sundried tomatoes into small pieces, saving any oil in the container;

Remove sausage meat from casing & crumble in a bowl.

1Cook Pasta

In a boil pot of salted water cook fettuccine until al dente, about 8-10 minutes. Drain, set aside. 

2Brown Sausage

Add crumble meat to a large skillet over medium high heat. Sauté for 5 minutes, stirring occasionally, until it's nicely browned on the outside.

Remove the sausage from the pan, set aside on a plate. If there's a lot of fat, discard most of it leaving a little behind for the sauce.

3Make Sauce Base

In the same skillet, add garlic/shallot & flour, cooking over medium heat for 30 seconds. Add half the stock blend. Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan), let it bubble for a minute or two.

Add the sundried tomatoes & all the cream to the pan. Let it cook for 2-3 minutes. Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up. If sauce is too thick/not enough, add remaining stock little by little, until achieving desired consistency.

4Make Toasts

Place pesto bread on sheet pans, crisp in oven for 5 minutes, watching carefully so it doesn’t burn. 

5 Finish Pasta

Stir in half of the basil, all of the spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste, season with extra salt & pepper if needed. Add cooked pasta, toss well. 

6To Serve

Divide pasta, top with fresh basil, parmesan & pesto toast on the side.