Moroccan AlfredoINGREDIENTS4 or more Old Country Moroccan sausages 1 tbsp butter 1 heaping tbsp flour 500 ml1/2 and 1/2 cream Fettuccini for 4 to 6 people 1 to 2 tbsp carrot chutney (optional) Freshly grated parmesan INSTRUCTIONS Pan fry Moroccan sausages over medium heat in a little olive oil until browned on both sides, and sausage is firm when squeezed with tongs, about 10 minutes. Set aside to cool. When cool enough to handle, slice into medallions. Meanwhile, cook fettuccini noodles in a pot of boiling water. Drain, rinse and toss with butter. To make alfredo sauce, melt butter in small saucepan stir in flour and mix together, slowly stirring in cream. Toss noodles with sauce and sausage, adding chutney to give a hint of spice to the dish. Sprinkle pasta with freshly grated parmesan. Serve with a tossed green salad. |
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