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My Favourite Fettuccini

a rich pasta with fabulous flavours



  • 1.

    Fry off salami till crispy, add cream, evaporated milk, olives, sun dried tomatoes and parmesan cheese. Bring to a low simmer. Mix soup mix with enough water to stir into other ingredients (about 3-4 tablespoons). Let simmer slowly for about 15 mins stirring every few minutes until sauce thickens. you may need to add a little cornflour to thicken further. Add cooked pasta and serve with extra parmesan on top.



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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with My Favourite Fettuccini.


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