Sausage Parsnip Fet-tu-sotto (fettuccine, risotto)


Fettuccine + Risotto = Yes. This is happening.

So, since the start of my journey to a healthier lifestyle, there have been many food favorites that became food “forget youse”. It’s a hard conversation to have, but in the end the foods always come to realize, its not them… its me.

With my Italian genes coming from Avellino, a little town in the Campania region of southern Italy, I’ve been cursed blessed with the love for pasta, cheese, yelling and controlling, and wine. Ah, yes… all the necessities of an Italiano {that and talking with my hands}. But, as we know, mainstream flours are harmful to our health. Ya like how I didn’t say wine is bad for our health ;). And, finding a good wholesome, pasta product without hidden flours or preservatives is hard to find and can be expensive.  One great “paleo friendly” brand is Cappello’s, a Colorado-based gourmet food company specializing in high-end gluten free, grain free products. They have fettuccine, gnocchi, and lasagna. Only issue here is, a 9-12 ounce order runs you $44 bucks. Yikes! Sorry…  even for me, who spends top dollar for good food, that’s just too much. 

Even with all the experimentation that occurs in my kitchen, sometimes I feel so brain dead by dinner time that my creative juices just can’t bear to piece together a new masterpiece.  This is another reason why exercise is so important, cue endorphins! I really count on that daily workout to provide more, long lasting energy throughout my day. We’re getting off topic… Anyway, the other night when it was pouring rain, {ahh rain} I closed off the rest of the world in our guest bedroom/rowing room/yoga studio {it’s multi-functional}, and channeled my inner yogi. For about an hour, just me and some candlelight yoga. AMAZING.

Now, since I started crossfit a year ago, I’ve slacked on my yogi time. And, boy oh BOY does my bod feel it! It’s insane how cleansing and rejuvenating 60.. or even 20 minuets of yoga can be. Even if you’re not doing tree pose, pigeon pose or standing on your head… it could just be stretching and rolling out. Each time I’m done I make an oath, “I will practice everyday!” #oathshmoath Wish I would, I know my rolling shoulders and cluttered mind would love it!


So after my meditation, I was so inspired, in fact I created a wonderful, buttery, creamy, sausage fettuccine/risotto. Even got the “Triple-tasty high five” from Karl on this one. I know he really likes something when I hear, (First bite ) “This is tasty” (second bite) “Wow! Really, really great!” (third, fourth and fifth bites) *high five* “One of my favorites babe, SO good!”
Yup. The man/boy consumes meals in five bites, so that’s one indication… typically if his plate is clean before I sit down, I know I’ve done good.  

This dish has become one of my favorites for the following reasons: the aroma of basil and garlic take be back to florence, the texture of the parsnips with lemon butter sauce resembles a creamy risotto, and the spicy flavors from the sausage with the caramelized sweetness from the onions is a mouthwatering combination, in every bite. I hope you enjoy this grain-free dish as much as I do!

Simply Enjoy!

Sausage Parsnip Fettusotto
Serves 4
A grain-free combination of fettuccine and risotto!
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
  1. 5 parsnips, peeled
  2. 4 links or 1 package of sweet italian sausage ( make sure it is all natural, nitrate & nitrite-free, gluten-free, no preservatives or MSG, and no antibiotics or added hormones-- I use brands such as true story and aidells chicken apple)
  3. 1 large yellow onion, sliced
  4. 2 bell pepper, sliced
  5. 1/4 cup sun-dried tomatoes, diced
  6. 4 basil leaves, chiffonade (ribbons)
  7. 2 tablespoon of coconut oil for cooking (divided)
  8. 1 1/2 lemon juiced and zested
  9. 1 tablespoon apple cider vinegar
  10. 1/4 white wine vinegar
  11. 1 tablespoon of shallots, minced
  12. 2 garlic cloves, minced
  13. 1/4 cup of grass-fed butter or ghee
  14. 2 tablespoons of full fat coconut milk
  15. 1/4 tablespoon salt
  16. 1 dash of coconut amines
  17. 1 dash of hot sauce ( I like Crystal Louisiana Hot)
  1. In a food processor shred parsnips, alternatively you can julienne.
  2. Put aside for later use.
  1. Heat coconut oil in pan and cook onions on medium-heat until translucent, then add bell peppers.
  2. Continue cooking and stirring the vegetables as they caramelize. Total time about 15-20 minutes.
  3. While the onions and peppers are cooking, get a second pan and melt 1 tablespoon of coconut oil, this is for your sausage.
  4. Place sausage and sun-dried tomatoes in pan and cook on medium-heat, stirring occasionally.
  1. While the sausage and onion mixture is cooking, make your sauce.
  2. Combine the lemon juice, garlic, both vinegars, and shallots in a small sauce pan on medium heat. Cook for a few minutes until the garlic becomes fragrant, then add in butter, coconut milk, coconut aminos, hot sauce, lemon zest, and salt.
  3. Bring to a boil and whisk sauce for a minute or two.
  4. Lower heat and simmer while you assemble dish.
  1. On medium heat, stir fettusotto within cooked sausage.
  2. Next, pour lemon butter sauce in and stir until well combined.
  3. Take caramelized onion and peppers, and pour in with the sausage and fettusotto.
  4. Cover mixture for 5 minutes, stirring periodically.
  5. Lastly, top with fresh basil.
Jamie Danno

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