Tomato-Sausage Alfredo

After you have tasted your own homemade alfredo sauce, you will NEVER go back to the jar again!

Category: Main Dish

Cuisine: Italian

☆☆☆☆☆

1 review 
Ready in 30 minutes
by AmeliaNicole

Ingredients

2 tbsp extra vigrin olive oil

5 whole tomatoes peeled, seeded, and chopped

1 pt heavy cream

6 Eggs separated, whites reserved for another recipe

1 cup fresh parmigiano reggiano grated

1 pinch kosher salt

3/4 lb italian sausage links casing removed, sliced diagonally into 3/4" pieces

1 lb fresh egg fettuccini or other pasta


Directions

Heat skillet over high heat. Add sausage, turning frequently so that the outside browns evenly, then reduce heat to medium-low and cook through, 10-12 minutes. remove from heat, and let stand 5 minutes. Drain, and set aside. Meanwhile, heat oil in large saucepan. Add tomatoes. Cook for five minutes, stiring frequently until they soften. Add cream, stir well. Heat until warm. Slowly stir in egg yolks, stirring constantly. Slowly sprinkle in cheese, stirring constantly. Sauce will thicken slightly. Add salt, if desired. Serve immediately over fresh fettuccini or mushroom ravioli.

Reviews

☆☆☆☆☆

Constant stirring while adding the egg yolks and cheese is crucial! The flavor will actually improve after being refrigerated overnight, so the leftovers are even better. [I posted this recipe.]

AmeliaNicole

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