I made “Fettucine Senese” (the sauce is an Olive Garden copycat recipe) for a pasta-themed dinner party we attended two years ago. Our menu featured several pasta entrees (a variety of fresh pastas were made during the dinner party), and this is the delicious entree I made.
“Senese” is the term used to refer to people from the town of Siena, Italy. I decided to make the Senese sauce (a cream sauce, with proscuitto, Italian sausage, mushrooms, herbs, and Pecorino Romano cheese), and use it on fettucine noodles, instead of penne pasta (which is used with this sauce at The Olive Garden). All of us at the dinner party pitched in to make several kinds of fresh pasta. My husband and a friend made the fettucine noodles from scratch that I used in this recipe, as part of the fun that evening.
I found this recipe in one of my cookbooks, while looking for pasta recipes. The sauce looked promising, so I gave it a try. Good move! The flavors were delicious; proscuitto and Italian sausage really packed extra flavor into the sauce… this recipe is a winner! The sauce is the star, and it was really easy to prepare (all in one pan). Add the cooked pasta of your choice (I used fettucine noodles), and you’ve got yourself a fantastic, and easy Italian entree that serves 4!
The sauce and pasta is easy to prepare, and can be made in about 30 minutes total. EASY, EASY, EASY! Serve it with fettucine, or the pasta of your choice! You’re gonna LOVE it! It was all I could do to stay out of the cooking pan while the sauce was cooking… so good! The recipe is easily doubled, if you have more mouths to feed.
I really hope you will give this one a try. It’s absolutely delicious! Have a fantastic day, friends!
Original Recipe Source for Sauce: The book “More of America’s Most Wanted Recipes”, by Ron Douglas, copyright 2010, by Verity Associates, LLC, page 183.
- 1/2 cup chopped onion
- 3 cloves garlic , chopped
- 2 Tablespoons butter
- 1/2 cup extra virgin olive oil
- 8 ounces (1/2 pound) sliced portobello (or button) mushrooms, sliced thinly
- 6 Italian sausage links , casings removed
- 1/4 cup plus 2 Tablespoons white wine (can substitute chicken broth, if desired)
- 2 Tablespoons all purpose flour
- 4 cups heavy whipping cream (or half-and-half)
- 4 ounces proscuitto , chopped
- 1 Tablespoon fresh sage (minced) OR 1 teaspoon dried sage (plus extra for garnish)
- 1 Tablespoon minced fresh parsley OR 1 teaspoon dried parsley flakes
- 8 ounces Pecorino Romano cheese , grated (plus extra for garnish)
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
- 1 pound fettucine pasta , cooked per package instructions)
- Bring a large pot of water to a boil (for the pasta) while you are making the sauce in another pan.
- In a large soup pot or large saucepan, heat the olive oil and butter until melted. Add and sauté the chopped onion and garlic. Cook onions and garlic for a few minutes until softened.
- Add Italian sausage (out of the casings); continue to break up the sausage as it is cooking. Once the sausage is cooked and no longer pink, add the wine. Bring the mixture to a boil, then add in the flour a little at a time, stirring constantly.
- Stir in the whipping cream, chopped proscuitto, sage, parsley, Pecorino Romano cheese, garlic powder, and salt and pepper (to taste). Stir and cook until the sauce has thickened up a bit and is smooth.
- Continue to cook the sauce at a low simmer for 10 minutes. Stir frequently.
- While sauce is cooking, prepare pasta according to package instructions. Drain.
- Toss cooked, drained pasta with the sauce. Mix well, to combine.
- Transfer the pasta to a warm serving plate or individual plates. Garnish with some of the dried herbs and additional grated cheese, if desired.
- Serve, and enjoy!