By Christopher Gadulka Executive Chef | Sylvan Table
Ingredients
SERVINGS: 1 Serving(s)
- 6 ounces fettuccine pasta
- ½ cup cooked and crumbled Italian chicken sausage
- ½ cup sun-dried tomatoes, rehydrated in olive oil, sliced
- ¼ cup shallot, peeled and diced ¼-inch thickness
- 2 cloves garlic, peeled and crushed
- ¼ cup basil leaves, torn and loosely packed
- ⅛ cup Pecorino cheese, finely shredded
- ½ teaspoon + ½ cup for pasta water, kosher salt
- ¼ teaspoon white pepper ground
Preparation
In a saucepot, bring water and salt to a boil, then add pasta. While the pasta is cooking, add the oil from the tomatoes (reserving the tomatoes for later) to a saute pan on medium high heat. When the oil is hot, add shallots and sweat until translucent. Then add garlic, chicken sausage and tomatoes and cook until the ingredients are hot. Add half of the basil. Season with salt and pepper. Strain the pasta, reserving some pasta water in case you wish for the sauce to be thinner. Toss the pasta in the sauce. Garnish with the remaining basil and Pecorino. Enjoy immediately!
