Fettuccine With Sausage And Fried Sage Leaves Recipes

FETTUCCINE WITH SAUSAGE AND FRIED SAGE

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.

FETTUCCINE WITH SAUSAGE AND FRIED SAGE LEAVES

Steps:

• 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.
• 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 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.
• 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.
• 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.

SPICY SAUSAGE FETTUCCINE

Steps:

• In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. slow cooker, reserving drippings in pan., In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on low 6-8 hours (a thermometer inserted in sausages should read at least 160°)., To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices., Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.

FETTUCCINE WITH BROWN BUTTER AND SAGE

Steps:

• Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.
• Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.

FETTUCCINE WITH SAUSAGE AND LEEKS

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook sausage and leeks over medium heat until meat is no longer pink and leeks are tender; drain. Add mushrooms; cook for 3-4 minutes or until tender. , Stir in cream. Reduce heat; cook and stir for 2-3 minutes or until heated through (do not boil). , Drain fettuccine; serve with sausage mixture.

FETTUCCINE WITH MUSHROOMS AND FRIED SAGE

Steps:

• Melt 2 Tbsp butter with the oil in large skillet over medium low heat.
• Add sage leaves and fry slowly turning occasionally until they are crisp (about 6- 8 minutes).
• Transfer with tongs to paper towel to drain.
• Pour fat from skillet and reserve.
• Preheat over to lowest setting.
• Turn heat up under skillet.
• When skillet is very hot, add mushrooms.
• Cut remaining butter into small pieces and add to skillet as mushrooms are frying.
• Season mushrooms highly with salt and pepper.
• Saute over high heat until sizzling and brown- about 15 minutes.
• Transfer to large warm bowl and place in oven.
• Add stock to skillet and stir, scraping up any particles clinging to pan.
• Simmer over high heat until stock is reduced by half, then lower heat and keep warm while cooking the pasta.
• Cook pasta in large pot of boiling water until al dente.
• Drain and transfer to skillet.
• Add reserved sage butter.
• Toss noodles to coat.
• Transfer noodles to bowl containing mushrooms and toss again.
• Place noodle mixture on warm platter and top with fried sage leaves.
• Serve immediately.

FRIED SAGE LEAVES

Steps:

• Heat the oil in a small saucepan or skillet over medium-high heat.
• When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.).
• Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
• **The fried sage will keep for up to 2 days in a tightly closed container at room temperature.

FETTUCCINE AND SWEET ITALIAN SAUSAGE WITH LIGHT ALFREDO SAUCE

Steps:

• Prepare pasta according to package directions.
• Cook sausage in large skillet over medium heat until no longer pink; drain. Return to skillet. Add pasta and sauce; heat through. Top with cheese.