FETTUCCINE WITH SAUSAGE AND FRIED SAGE
Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down their strong earthy flavor, leaving behind just a hint. In this recipe, once the leaves are crisped and set aside, a pound of hot Italian sausage and a bit of garlic are browned in the fragrant oil. A cup of cream is added to the pan to deglaze. Finally, the cream, sausage and a generous grating of Parmesan are tossed with a pile of fettuccine and topped with a scattering of delicate sage leaves. It's an elegant, satisfying 30 minute meal.
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring four quarts of water to a boil for the fettuccine.
- Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
- Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
- Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
- Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.
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Kavindu Nimesha
[email protected]I've made this recipe several times and it's always a hit with my guests. It's a great dish for a special occasion.
Andrell Mannon
[email protected]I'm not sure why this recipe has so many positive reviews. I thought it was just average.
Jennifer Shepherd
[email protected]This recipe was just okay. It wasn't bad, but it wasn't anything special either.
Karabo Molomo
[email protected]The fettuccine was overcooked and the sauce was too thin. I'm not sure I'll be making this recipe again.
Justin claasin
[email protected]This recipe was a bit bland for my taste. I think I'll add some more spices next time.
samiullah noori
[email protected]I'm not sure what went wrong, but my sauce turned out grainy. I think I may have added the cream too early.
Rob Lockley
[email protected]This recipe is a great way to use up leftover sausage. It's also a very affordable meal to make.
James Knight
[email protected]I'm not a big fan of sage, but I really enjoyed this dish. The flavors were well-balanced and the sausage was cooked perfectly.
rajkumar gurung
[email protected]This recipe is a little time-consuming, but it's worth it. The end result is a delicious and satisfying meal.
Md Rakibol
[email protected]I added some mushrooms to the sauce and it was even better!
Arin Zahir
[email protected]This was a great recipe. The sausage and sage were a perfect combination.
Dora Naka
[email protected]This dish is a keeper! I'll definitely be making it again.
Md Arsad
[email protected]I love this recipe! It's so easy to make and the results are always delicious.
Md Nasir Arafat
[email protected]This was my first time making fettuccine with sausage and fried sage, and it turned out amazing! The sauce was rich and flavorful, and the sage added a nice touch of earthiness.
graydon fallen
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of sausage, sage, and fettuccine is perfect.
Niru kunwar
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the crispy fried sage.
Tahir chaudhary
[email protected]I made this dish last night and it was a hit with my family. The fettuccine was cooked perfectly and the sausage and sage sauce was flavorful and creamy.
Wizard Golem
[email protected]This was a delicious and easy recipe to follow. The sausage and fried sage added a lot of flavor to the dish. I will definitely be making this again!