Terlato Kitchen Fettuccine Villa Medici

Serves: 6


    8 Tablespoons butter
    2 Ounces prosciutto, julienne
    3 Ounces Italian sausage, crumbled
    4 Ounces crimini mushrooms, sliced
    4 Ounces white wine
    1 24 oz jar of Terlato Kitchen Pomodoro Sauce
    1 Cup heavy cream
    1 Pound Fettuccine
    Salt and pepper
    Parmesan cheese


      1. To cook the pasta: fill a large pot with 6 quarts of water and 4 tablespoons of salt, bring to a boil and cook to al dente (according to directions on the box)
      2. While the pasta boils, melt ½ the butter (4Tbl) in a large heavy saucepan over high heat
      3. Add sausage and prosciutto and sauté until sausage is cooked through
      4. Stir in mushrooms and cook 5-6 minutes more
      5. Discard the grease, and add wine to deglaze pan by bringing to a boil, scraping any bits and reducing to ¼ of liquid
      6. Reduce the heat and add the Terlato Kitchen Pomodoro sauce
      7. Add cream to the tomato sauce slowly, cook 5 minutes longer, and turn off heat
      8. Drain the pasta and add to the saucepan
      9. Stir in remaining butter and parmesan cheese
      10. Transfer to warmed serving bowl

      Wine Pairing

      Rutherford Hill Cabernet Sauvignon

      Rutherford Hill Cabernet Sauvignon