Fettuccine With Sausage And Fried Sage Leaves
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4hot Italian sausages
- About 24 sage leaves
- 3 to 4tablespoons olive oil
- 1clove garlic, minced
- About 1 cup heavy cream
- Coarse sea salt and freshly ground pepper to taste
- 1pound fettuccine
- Freshly grated Parmigiano Reggiano
Preparation
- Step 1
Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.
- Step 2
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.
- Step 3
Chop the sausages in chunks and saute 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 the fettuccine until al dente.
- Step 4
Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.
- Step 5
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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Cooking Notes
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Ruth
When halving a recipe like this, I usually add the full amount of liquid. I came to this recipe from a posting in the chicken saltimbocca recipe by David Tanis published in February 2024.
Courtney T.
While Bridget G's comment was made over 2 years ago, and no one else has commented so they're probably ok with how it came out, I'm here to say that I also thought it was dry. I made a half batch of this last night (because we are a 2-person household, and if I were to make the whole recipe, I'd almost certainly eat 2-2.5 servings, probably) and it was definitely not enough sauce for me. But I would 100% make this again.
Bridget G.
This was really tasty! Made a half order. I love garlic so used one big clove for the half-sauce. However, I should have either made the full amount of sauce or reserved some pasta liquid, as it was pretty dry. Served both sage and parmesan at the table, as I wasn't sure how much my husband would want. He wanted extra. :) Make sure to get good quality Italian sausage. (NB: Not sure how you get "water to cover" in a small frying pan. Filled water halfway and covered the pan while it simmered.)
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