
“Sausage and Rosemary, a perfect combination for this classic Italian dish. You won’t believe how rich and creamy this sauce is until you try it”
- 400 g fettucine
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 350 g italian sausage, thinly sliced
- 1 sprig rosemary, chopped
- 4 tablespoons parmesan cheese, grated
- ½ glass dry white wine
- 3 tablespoons tomato paste
- 200 ml chicken stock
- 2 tablespoons soya cream
- salt and pepper
Heat the oil over low heat and add the onion and the garlic, cook until onion is golden. Add the sausage and brown. Add the wine and allow to evaporate. Mix the tomato paste with the hot stock and add to the sausage mixture. Add the rosemary, a pinch of salt and pepper to taste. Allow to cook over moderate heat until the flavours are well blended.
Cook the fettucini al dente, drain and add to the sauce and mix well.
Add the cream and the cheese and mix well. Serve immediately.
Notes : I found great Italian sausage at GS in Naxxar. Don’t confuse this with Maltese sausage, as the Italian version is far less saltier.
Source : Cucinare la Pasta
Servings/Yield : 4 servings



(1 votes, average: 4.00 out of 5)













Add the water to the mix and start the timer for 2 hours (The water level should be at least 1-2inches from the top of the veggies). Stir occasionally and remove the chicken leg or breast once it’s cooked (10-20min) Shred the chicken and throw back into the soup (Without the bone)
