Fettuccine With Sausage Sage And Garlic Recipes

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FETTUCCINE WITH SAUSAGE AND FRIED SAGE



Fettuccine With Sausage and Fried Sage image

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

1 pound fettuccine
1 pound hot Italian sausage
About 24 sage leaves
3 to 4 tablespoons olive oil
1 clove garlic, minced
About 1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste
Freshly grated Reggiano Parmesan

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.

SPICY SAUSAGE FETTUCCINE



Spicy Sausage Fettuccine image

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

2 teaspoons canola oil
8 hot Italian sausage links
1/2 pound sliced fresh mushrooms
1 small sweet onion, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 cup beef stock
1/2 cup dry white wine or additional stock
1 package (12 ounces) fettuccine or tagliatelle
Grated Parmesan cheese, optional

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 AND SAUSAGE SAUCE



Fettuccine with Creamy Tomato and Sausage Sauce image

Provided by Kathleen Hulsy

Categories     Milk/Cream     Pasta     Tomato     Sausage     Winter     Bon Appétit     Maine

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1 pound sweet Italian sausages, casings removed
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice with Italian seasonings
1 tablespoon dried sage
1/2 teaspoon dried crushed red pepper
3/4 pound fettuccine
1/2 cup grated Parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
  • Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

FETTUCCINE WITH SAUSAGE, SAGE, AND GARLIC



Fettuccine With Sausage, Sage, and Garlic image

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

3/4 lb fettuccine
2 tablespoons butter, divided
1/4 cup extra virgin olive oil
8 garlic cloves, peeled, thinly sliced
2 tablespoons finely chopped fresh sage
1 lb sweet Italian sausage, casings removed
1/4 teaspoon dry crushed red pepper (optional)
1 cup grated parmigiano-reggiano cheese (about 3 ounces)

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



Fettuccine With Sausage And Fried Sage Leaves image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 hot Italian sausages
About 24 sage leaves
3 to 4 tablespoons olive oil
1 clove garlic, minced
About 1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste
1 pound fettuccine
Freshly grated Parmigiano Reggiano

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.

FETTUCCINE WITH CREAMY TOMATO AND SAUSAGE SAUCE



Fettuccine With Creamy Tomato and Sausage Sauce image

Ever get tired of plain tomato sauce??? Try this one.........A family favorite for 10 years. The cream adds a taste and texture that is delicious and perfectly blends all the flavors...Kids love it also.........

Provided by Ron Merlin

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
3 shallots, chopped
2 garlic cloves, chopped
1 lb italian sweet sausage, casings removed
1 cup whipping cream
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, in juice
1 tablespoon dried sage
1/2 teaspoon dry crushed red pepper
3/4 lb fettuccine pasta
1/2 cup grated parmesan cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add shallots and garlic and saute until beginning to soften, about 3 minutes.
  • Add sausages and saute until no longer pink, breaking up with back of fork, about 5 minutes.
  • Add cream; simmer 5 minutes.
  • Add tomatoes with juices, sage and crushed red pepper.
  • Simmer until sauce thickens, stirring occasionally, about 15 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta, reserving 1/2 cup cooking liquid.
  • Return pasta to same pot; add sauce.
  • Toss over medium heat until sauce is combined with pasta, adding reserved liquid in 1/4 cupfuls if mixture is dry.
  • Season with salt and pepper.
  • Transfer to bowl.
  • Sprinkle with cheese.
  • Serve.

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