Fettuccine alla Salsa di Salsiccia e Olive

Name: Fettuccine alla Salsa di Salsiccia e Olive (Fettuccine with Sausage and Green-olive Sauce)
Prep time: 35 min
Total time: 35 min
Yield: Serves 4 as a first course, or 3 as a main course
Cuisine: Italian
Ingredients: salt and pepper; salt and pepper; 500 g (1 lb) fresh fettuccine or 300 g (10 oz) dried egg-fettuccine or tagliatelle; 500 g (1 lb) fresh fettuccine or 300 g (10 oz) dried egg-fettuccine or tagliatelle; 500 g (1 lb) fresh fettuccine or 300 g (10 oz) dried egg-fettuccine or tagliatelle; 2 tablespoons extra-virgin olive oil; 1 teaspoon grated lemon zest; 2 tablespoons chopped fresh parsley; 12-18 large sweet green olives, stoned and cut into strips; 1 garlic clove, chopped very finely; 1 tablespoon olive oil; 50 g (2 oz) unsalted butter; 250 g (8 oz) coarse-grained pure pork sausage, sliced thinly

Fettuccine with Sausage and Green-olive Sauce

Preparation info

Serves
4
as a first course

Difficulty
Easy
Ready in
35 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Pasta is still made nearly every day in most homes in Le Marche, a region in central Italy. In this dish from the town of Ascoli Piceno, it is combined with sausage, green olives and lemon zest: a very popular local flavouring and a most successful combination of flavours.

Ingredients

1 tablespoon olive oil
250 g (8 oz) coarse-grained pure pork sausage

Europe
Italy
Ascoli Piceno
Main course
Starter
Mediterranean
Pasta

Method

Heat the oil in a frying-pan and then add the sausage slices. Fry for 10 minutes, stirring frequently.
Choose another frying-pan that is large enough to hold the cooked pasta. In it, heat the butter and then add the parsley, lemon zest and garlic. Season with salt and plenty of black pepper. Cook for 1 to 2 minutes, and then lift the sausage out of the frying-pan