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Loni Anderson's Fettucini a La Ross




Source of Recipe


the web


List of Ingredients




1 Pound Fettucine
1 Pint Whipping Cream or Half in Half
1/4 Pound Lean Prosciutto or Baked Ham--cut in Thin
Slices
2 Ounces Butter
1/4 Teaspoon Sage--crushed
1/8 Teaspoon Red Pepper--pepperonicini
1/3 Cup Marsala Wine
1/4 To 1/2 Cup Parmesan Cheese

Recipe



Fill spaghetti pot 3/4 full of water and add one teaspoon salt.

Bring to boil.

While waiting for water to boil, melt butter in a large pan, then add
proscuiotto or ham and saute' for about 5 minutes.

Add spices and Marsala and mix thoroughly,allowing liquid to evaporate just a
little.

Lower the heat to simmer.

When water boils,add fettucini.

Bring water back to boil and cook 6-8 minutes, making sure fettucini doesn't get
too soggy.

While fettucini is boiling, add cream to sauce, stirring constantly and bringing
sauce to a boil so mixture thickens enough to coat the fettucini.

Drain fettucini, but do not rinse.

Add to sauce, then add Parmesan cheese and toss together until sauce and cheese
coat each strand of fettucini.

Turn onto a large platter and serve with salad and red wine.