Heat skillet over high heat. Add sausage, turning frequently so that the outside browns evenly, then reduce heat to medium-low and cook through, 10-12 minutes. remove from heat, and let stand 5 minutes.
Drain, and set aside.
Meanwhile, heat oil in large saucepan. Add tomatoes. Cook for five minutes, stiring frequently until they soften. Add cream, stir well. Heat until warm. Slowly stir in egg yolks, stirring constantly. Slowly sprinkle in cheese, stirring constantly. Sauce will thicken slightly. Add salt, if desired.
Serve immediately over fresh fettuccini or mushroom ravioli.
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|Serving Size: 1 Serving (651g)|
|Recipe Makes: 4|
|Calories from Fat: 918 (64%)|
|Amt Per Serving||% DV|
|Total Fat 102g||136 %|
|Saturated Fat 47.2g||236 %|
|Monounsaturated Fat 37.8g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 965.1mg||297 %|
|Sodium 1327.2mg||46 %|
|Potassium 1099mg||29 %|
|Total Carbohydrate 73.4g||22 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 71.5g|
|Protein 56.9g||81 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1433
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