Fettuccine Villa Medici

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