The fettuccine with sun-dried tomatoes and cotechino is a delicious main course that will make your mouth water!
An anti-waste recipe to use up leftover slices of cotechino during the holiday season, but also to prepare on purpose for holidays or Sunday lunch.
In my case, it can be said that the recipe is out of season 😀 since we’re heading into summer, but while organizing my pantry, I found a package of cotechino that I had forgotten about, so I thought of this recipe.
The fettuccine with sun-dried tomatoes and cotechino was a success! and I promised myself to make it again in the fall, it’s a simple and economical main course, you need three basic ingredients: sun-dried tomatoes in oil, cotechino, and cream.
I used fresh egg fettuccine because they better absorb and hold the pasta sauce, and also because the pasta cooks in just a few minutes, perfect for those who have little time to prepare a meal.
The sauce is made in just a few minutes while the water boils for cooking the pasta if you have leftover cotechino.
A recipe I recommend trying, and if you feel like it, let me know if you liked it!
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
- 7 oz fresh fettuccine
- 4 slices cotechino
- 8 fillets sun-dried tomatoes in oil
- 1 cup cooking cream
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
Steps
Cut the sun-dried tomatoes into small pieces and separately, dice the slices of cotechino.
In a saucepan, pour a little extra virgin olive oil and brown a clove of garlic, add the sun-dried tomatoes and cook for 3-4 minutes, stirring.
Add the diced cotechino and cook together for another 2 minutes over moderate heat.
Pour in the cream and stir, cook the fettuccine and toss in the sauce.
Plate and serve. Enjoy your meal!
If you have guests for lunch and want to impress them with an innovative yet simple recipe, the fettuccine with sun-dried tomatoes and cotechino is the way to go!
