Episode 5#GetThatRing

Air Date – Tuesday, October 11, 2016 at 6:00pm pst

Topic: Love & Relationships – does social media damage today’s relationships? 


This Champagne Fettuccine dish is so delicious it’s a real catch, it’s actually one of my faves! I saw it a few years ago on Rachel Ray and adapted it to my own preference.  The alcohol in the champagne cooks out so this is a dish for the whole family. However it’s perfect for a date night in, pair it with a yummy dessert and a glass of champagne or the Panty Dropper cocktail and you’re all set! Lol maybe you’ll get a ring out of it and according to Rachel Ray it’s a real panty dropper.

Here’s Whatcha Need:

For the Champagne Fettuccine Pasta: 
1 tbls EVOO – Extra Virgin Olive Oil
2 tbls butter
2 large shallots, finely chopped
3 to 4 cloves garlic, finely chopped
3 to 4 small sage leaves, very thinly sliced or ½ teaspoon ground sage
1 cup Brut Champagne or other dry sparkling wine
1 cup heavy cream
½ cup gorgonzola dolce
A fat handful freshly grated Parmigiano-Reggiano, plus more for topping
¾ pound egg fettuccine or tagliatelle or other
A few grinds black pepper
A small handful flat-leaf parsley, finely chopped

For The Sage Toast: 
2 tbls butter
5 to 6 sage leaves
4 thick slices Italian bread, toasted

For the Apple Salad:

1 small head romaine, roughly chopped
1 Honey crisp apple, thinly sliced
1 celery heart, thinly sliced on a bias
1 small shallot, grated
Acacia honey, to taste
2 tbls champagne vinegar
2 tbls Dijon vinegar
¼ cup EVOO – Extra Virgin Olive Oil

Here’s Whatcha Do:

For the Pasta:

1.) Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1-2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6-8 minutes. Add both cheeses and stir until melted. Remove pan from heat.

2.) Salt the boiling water, add the pasta and cook until soft. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.

Sage Toast:

Melt a few tablespoons of butter and brown up sage leaves. Once brown, remove and reserve. Dip bread on both sides in the sage butter. Top pasta with reserved sage leaves and serve.

For the Apple Salad:
Combine romaine,  apple and celery in a large salad bowl. In a small mixing bowl, add the shallot, honey, champagne vinegar and Dijon. Add in olive oil and whisk until combined. Pour dressing over the salad and toss to coat. (You can add mushrooms to this salad, I opt out because I’m allergic but if you like mushrooms then go for it)

The Panty Dropper Cocktail: Serves 12

  • 6(12 ounce) cans Corona
  • 1(12 ounce) can frozen pink lemonade concentrate, slightly thawed
  • 2 cups Vodka
  • Sugar the rim of your glass and add a lemon wedge for garnish



Xoxo, #WakeAndBakeCo


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