Fettuccine with Morels and Sage Cream
A simple to make yet delicious and elegant pasta with Morels and fresh sage. It's gourmet rustic.
This recipe is adapted from one in the February 1999 issue of Bon Appetit.
Cook the pasta according to package directions. The fettuccine should be just tender but still firm to the bite. Drain and keep warm.
Heat the oil in a heavy skillet over medium heat. Add the onion and sauté until just softened, about five minutes.
Add the red wine and cook for about one minute. Add the mushrooms, the cream, and the sage. Simmer until the sauce thickens slightly, which should take about seven minutes.
Add the pasta and toss thoroughly to coat with the cream sauce.
Season with salt and coarsely ground black pepper. Transfer to plates and serve piping hot. Garnish with minced chives.