Fettuccine Calabrese


  • 1 lb. Hot, Mild, or Calabrese New York Style Italian Sausage (removed from casing)
  • 1 tablespoon Olive Oil
  • 1/4 cup Butter
  • 2 teaspoons Fresh Garlic (crushed)
  • 2 tablespoons Shallots (finely chopped)
  • 3 cups White Mushrooms (sliced)
  • 1/4 cup White Wine
  • 1 cup Half & Half
  • 1 cup Fresh Tomatoes (diced)
  • 11/2 cup Marinara Sauce (your favorite sauce)
  • 1/4 cup Fresh Basil (chopped)
  • 1 lb. Fettuccine (cooked until al dente and drained)
  • Grated Parmesan Cheese
  • Salt and Pepper to Taste


  • Cook sausage in olive oil in a skillet over medium heat until crumbled and browned.

  • Drain off the oil and remove sausage to a dish.

  • Add butter, garlic, shallots and mushrooms to skillet.

  • Cook over medium heat until tender and lightly browned.

  • Add wine and cook until reduced. Stir in Half & Half.

  • Add back cooked sausage, diced tomatoes, and marinara sauce; cook for 5-7 minutes on medium heat, stirring occasionally.

  • Add fresh basil and use salt and pepper to taste.

  • Pour over cooked fettuccine and garnish with grated Parmesan.

  • Makes 4-6 servings.

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