Fettuccine with Champagne Cream Sauce and Sage Toast

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

For the Sage Toast:

• 2 tablespoons butter
• 5 to 6 sage leaves
• 4 thick slices Italian bread, toasted

For the Apple Frisee Salad

• 1 small head of frisée, roughly chopped
• 1 small head romaine, roughly chopped
• 4 large cremini mushrooms, thinly sliced
• 1 Honeycrisp apple, thinly sliced
• 1 celery heart, thinly sliced on a bias
• 1 small shallot, grated
• Acacia honey, to taste
• 2 tablespoons champagne vinegar
• 2 tablespoons Dijon vinegar
• 1/4 cup EVOO – Extra Virgin Olive Oil

Bring a large pot of water to a boil for the pasta. In a large skillet, heat the EVOO, one turn of the pan, 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. Meanwhile, salt the boiling water, add the pasta and cook until al dente. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.

While the pasta cooks, 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 in shallow bowls topped with parsley and more cheese with toast and Apple Frisée Salad alongside. For the Apple Frisée Salad: Combine the frisee, romaine, mushrooms, apple and celery in a large salad bowl. In a small mixing bowl, add the shallot, honey, champagne vinegar and Dijon. Stream in olive oil and whisk until combined. Pour dressing over the salad and toss to coat.