SPICY SAUSAGE FETTUCCINE
One time I accidentally bought hot Italian sausage, but wanted to find a way to use it anyway. I tossed it in the slow cooker with mushrooms, tomatoes and wine, which helped to mellow out the heat. Now I buy the hot stuff on purpose! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 448 calories, Fat 25g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 817mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
FETTUCCINE WITH CREAMY TOMATO SAUSAGE SAUCE
Yes, I know there are other tomato sausage pasta recipes here, but this one is a bit different and by far my favourite! The semi sundried tomatoes and sage add a lot of flavour; any pasta can be used. This is based on a recipe from "Super Food Ideas" - we love it at my house, hope you do too!
Provided by currybunny
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in frying pan, cook sausages for 8-10 minutes or until cooked through.
- Remove from pan and chop roughly, cover to keep warm.
- Return pan to medium heat and add garlic, crushed and sundried tomatoes, white wine and cream and bring to the boil.
- Reduce heat to low and simmer, uncovered for 10 minutes or until sauce thickens slightly.
- Meanwhile, cook pasta according to package directions, drain.
- Stir cooked sausage, spring onions and sage through sauce, season to taste.
- Divide pasta among serving bowls and spoon over sauce.
Nutrition Facts : Calories 1102, Fat 67.4, SaturatedFat 29.2, Cholesterol 254.8, Sodium 1306.8, Carbohydrate 88.8, Fiber 6.6, Sugar 10.2, Protein 34.7
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.
FETTUCCINE WITH SAUSAGE, SAGE, AND GARLIC
Make and share this Fettuccine With Sausage, Sage, and Garlic recipe from Food.com.
Provided by Phil Franco
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
- Meanwhile, melt 1 tablespoon butter with olive oil in heavy large skillet over medium heat.
- Add garlic slices and saute until light golden, about 45 seconds.
- Using slotted spoon, transfer garlic to bowl.
- Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds.
- Add sausage and saute until browned and crisp in spots, breaking up with fork, about 8 minutes.
- Drain pasta; add pasta and remaining 1 tablespoon butter to skillet.
- Using tongs, toss pasta with sausage mixture.
- Add crushed red pepper, if desired; season to taste with salt and pepper.
- Transfer pasta to large bowl.
- Top with crispy garlic and grated cheese. Makes 4 servings.
- That's it!
Nutrition Facts : Calories 984.1, Fat 59.7, SaturatedFat 21, Cholesterol 166.2, Sodium 1779.2, Carbohydrate 69.1, Fiber 3.5, Sugar 2.8, Protein 41.9
FETTUCCINE WITH SAUSAGE AND FRIED SAGE LEAVES
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. 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.
CAVATELLI WITH FENNEL SAUSAGE, BROWN BUTTER AND CRISPY SAGE
When winter isn't quite ready to shed its coat and enter spring, hearty, simple, stick-to-the-ribs meals are best. There's barely anything at the farmers market, so we turn to our pantries instead. What I love about this recipe is that you can use your favorite fennel sausage instead of making it from scratch. That brings the cooking time to 20 minutes, tops. I'm of the mind that brown butter improves anything and when mixed with fragrant sage and fennel, it's such a satisfying combination. You can try this recipe with any pasta you like, but I like the texture of the cavatelli best. Enjoy!
Provided by Claire Thomas : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat. Add the oil, then the sausage in batches, if necessary, to avoid overcrowding the skillet. Cook until the sausage is fully cooked, about 3 minutes per side. Remove the sausage to a plate and return the skillet to the heat.
- Add the pasta to the boiling water and cook according to the package instructions. Drain the pasta.
- Meanwhile, add the butter and the chopped sage to the skillet and cook, stirring, until the butter is browned and smells nutty. Pour in the wine and cook until the alcohol has cooked off, scraping up the browned bits from the bottom of the skillet with a wooden spoon, about 3 minutes. Return the sausage to the skillet, add the pasta and toss to coat. Sprinkle with the Parmesan and fried sage leaves and serve immediately.
- Combine all of the ingredients in a large bowl. Mix together with your hands until well combined. Gently roll the mixture into 1 inch balls and set aside on a rimmed baking sheet lined with wax paper. Refrigerate until ready to use, for up to 4 days.
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- Meanwhile, melt 1 tablespoon butter with oil in heavy large skillet over medium heat. Add garlic slices and sauté until light golden, about 45 seconds. Using slotted spoon, transfer garlic to bowl.
- Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, breaking up with fork, about 8 minutes.
- Drain pasta; add pasta and remaining 1 tablespoon butter to skillet. Using tongs, toss pasta with sausage mixture. Add crushed red pepper, if desired; season to taste with salt and pepper. Transfer pasta to large bowl. Top with crispy garlic and grated Asiago cheese.
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