5 Different Sauces for Fettuccine

Fettuccine is one of the favorite pasta of both kids and adult. The creamy and cheesy taste can make you feel satisfied. It is also considered a good and healthy diet as most of the sauces contain nutrients that the body need to have on a regular basis. Speaking which, what are the best sauces to make that you can match with fettuccine?

There are five delicious and easy to make sauces that you can prepare for your entire family or guests for some dinner or picnic with them. You may need to prepare a pen and paper to copy these recipes. Just remember that they contain nutritional value, which make them healthy food recipes you can absolutely prepare regularly. For sure, your family won’t have enough taking forkful of fettuccine pasta with creamy and cheesy sauce.

Recipe 1: Fettuccini Alfredo – White Sauce

24-ounce fettuccini pasta
3/4 pint cream
3/4 cup Romano cheese (grated)
1/2 cup Parmesan cheese (grated)
1 cup butter
1 dash garlic salt
salt and pepper to taste

1. Bring fettuccine to boil for 10 minutes or less. Add oil and a pinch of salt to disentangle the pasta. Drain afterwards.
2. While boiling the pasta, place a saucepan on the stove to melt butter and simmer butter together in low heat. Add salt, garlic salt, pepper and cheese. Stir well until cheese is melt and the sauce is thickened.
3. Toss the drained pasta to the saucepan and mix before serving. Add more shredded cheese if necessary with optional garnish of pepper and thyme

Recipe 2: Fettuccine with Sweet Pepper-Cayenne Sauce

12-ounce fettuccine pasta
1 cup reduced or low fat sour cream
3/4 cup Parmesan cheese (grated)
2 red bell peppers (julienned)
3/4 teaspoon cayenne pepper
3 cloves garlic (minced)
3/4 cup chicken broth
salt and pepper to taste

1. Boil the pasta with a tablespoon of oil and salt. Drain after 10 minutes or less and set aside.

2. Turn on the stove in low heat and spray some cooking oil in a saucepan. Sauté red bell peppers, cayenne pepper, and pepper together for 3 minutes.

3. Add sour cream and broth then simmer for 5 minutes without covering. Remove from the pan and toss in a bowl of cheese.

4. Add pasta to the mixture of cheese and cream sauce. Sprinkle with more cheese, salt and pepper, ready to serve.

Recipe 3: Fettuccine with Creamy Tomato Italian Sausage Sauce

3/4 pound fettuccine
2 tablespoons olive oil
3 shallots (chopped)
2 large garlic cloves (chopped)
1 cup whipping cream
1/2 cup Parmesan cheese (grated)
1/2 pound sweet Italian sausage (casings removed)
1/2 pound spicy or hot Italian sausage (casings removed)
2 14.5-ounce cans diced tomatoes in juice
1 tablespoon dried sage

1. Cook fettuccine in a pot with water, salt and oil. Bring to boil and drain after.
2. Heat the saucepan from medium to heat. Add oil and sauté garlic and shallots for 2 to 3 minutes.
3. Add sausages to the sautéed shallot and garlic. Continue stirring for 5 minutes or until the meat breaks up.
4. Pour cream for another 5 minutes. Simmer.
5. Add tomatoes and juices, and sage. Simmer for 15 minutes or until the sauce is thickened.
6. Toss pasta to the sauce and mix. Add cooking liquid if necessary, if it is dry.
7. Sprinkle with salt, pepper and cheese.

Recipe 4: Fettuccine with Creamy Mushroom Sauce

12-ounce fettuccine (preferably whole wheat)
1 tablespoon extra-virgin olive oil
1/2 cup shallot (chopped)
2 tablespoons garlic (chopped)
1 1/2 teaspoons fresh thyme (chopped) or 3/4 teaspoon fresh thyme (dried)
1 1/2 pounds mixed mushroom (sliced)
3 tablespoons all-purpose flour
1 cup vegetable broth
1/3 cup light cream
1/2 cup Parmesan cheese (grated and divided)
2 tablespoons brandy or dry sherry
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Boil pasta for 8 minutes. Add salt and oil. Drain.
2. Heat a saucepan with oil. Sauté garlic and shallot. Add salt, pepper and thyme. Continue stirring for 3 minutes or until shallot becomes brown. Add mushrooms to stir for another 7 minutes.
3. Add brandy or sherry and stir to cook until it is evaporated. Season with flour and mix.
4. Add broth and let it boil as you consistently stir and bring to simmer.
5. Remove the mixture from heat, and pour cream and Parmesan cheese, about 1/4 cup.
6. Pour the mushroom and cream sauce into the fettuccine. Stir well. Add cooking liquid if needed. Sprinkle with more Parmesan cheese and serve.

Recipe 5: Creamy Fettuccine with Brussels Sprouts & Mushrooms

12-ounce fettuccine (whole wheat)
1 tablespoon extra-virgin olive oil
4 cups sliced mixed mushrooms
4 cups Brussels sprouts (thinly sliced)
1 tablespoon garlic (minced)
1/2 cup dry sherry or 2 tablespoons sherry vinegar
2 cups low-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cup finely Asiago cheese (shredded)

1. Put pasta into a pot with salted water and oil. Let it simmer for 8 minutes and drain. Set aside.
2. Heat a saucepan in medium setting. Toss Brussels sprouts and mushrooms. Stir for 8 minutes.
3. Sauté garlic for a minute, and add vinegar or sherry. Let it boil.
4. In a bowl, mix milk and flour together. Pour to the saucepan, and salt and pepper. Cook for 2 minutes.
5. Add Asiago cheese into the mixture. Let it melt.
6. Coat the pasta with the sauce. Sprinkle with more shredded Asiago cheese and serve.

With fettuccine pasta, you can make different recipes that your family will enjoy and love to taste. These five delicious recipes in various sauces can make them ask and beg for more. While they are easy and quick to make, you must frequent your cooking with pasta, particularly fettuccine. If you haven’t tried one of these recipes, now is the time to get started and introduce them to your kids, husband, as well as visitors during special occasions.

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