Scallop and Fettucine a la Pana

Diane Felico

"A great Italian Pasta dish."
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0 servings
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Original recipe yields 5 servings

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  • Prep

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  1. Remove the skin casing from sausage and knead until sausage is ground. Place sausage in a medium saucepan on low heat. Cover and stir every 30 seconds until sausage meat is brown. Remove from heat. Separate the cooked sausage meat from the remaining liquid in the pan. Place sausage meat in a container and refrigerate. Place fettucine in boiling water for 3 minutes (al dente). Remove and rinse in cold water. Place pasta in a sealed container with a tablespoon of olive oil and toss. Refrigerate pasta. On medium heat, in large sauce pan, place butter, salt, pepper, and nutmeg. Add 4 oz. of grated romano cheese and sliced mushrooms and simmer for 2 minutes. Add heavy cream an mix thoroughly. Add bay scallops. Let it simmer for 2 minutes. Add parsley, 1 oz. romano cheese, and sausage. Add chilled fettuccini and cover for 2 minutes and sprinkle with remaining romano chee se and parsley.
  2. I use sausage from


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