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; 1 teaspoon grated lemon zest; 12-18 large sweet green olives, stoned and cut into strips; 500 g (1 lb) fresh fettuccine or 300 g (10 oz) dried egg-fettuccine or tagliatelle; 250 g (8 oz) coarse-grained pure pork sausage, sliced thinly; 2 tablespoons chopped fresh parsley; 50 g (2 oz) unsalted butter; 1 garlic clove, chopped very finely; 2 tablespoons extra-virgin olive oil; 1 tablespoon olive oil

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

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