Best 2 Fettuccine With Sausage And Fried Sage Recipes

Indulge in the symphony of flavors with Fettuccine with Sausage and Fried Sage, a classic Italian dish that elevates your taste buds to new heights. This tantalizing pasta dish features succulent Italian sausage sautéed to perfection, releasing its savory and slightly spicy notes. The fried sage leaves add a delightful crispy texture and an earthy aroma that perfectly complements the richness of the sausage and the creamy Alfredo sauce. Served on a bed of tender fettuccine pasta, this dish is an irresistible treat that will satisfy even the most discerning palate.

And if you're looking for more culinary adventures, this article also offers a diverse collection of other enticing recipes to satisfy your cravings. From hearty and comforting soups to zesty and vibrant salads, each recipe is carefully crafted to tantalize your taste buds and leave you feeling satisfied. So, embark on a culinary journey and explore the diverse flavors and textures that await you within this comprehensive article.

Check out the recipes below so you can choose the best recipe for yourself!

FETTUCCINE WITH BROWN BUTTER AND SAGE

Fettuccine with Brown Butter and Sage image

Provided by Janet Fletcher

Categories Dairy Pasta Sage Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 5

Ingredients

1 8.8-ounce package dried egg fettuccine (such as De Cecco)
4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
5 tablespoons grated Parmesan cheese plus additional for serving

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 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

Ingredients

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.

Tips:

Use high-quality ingredients: Opt for high-quality Italian sausage, fresh sage, and creamy heavy cream. These ingredients will ensure the best flavor for your fettuccine dish.
Cook the sausage thoroughly: Make sure the sausage is cooked through before adding it to the pasta. This will prevent any potential foodborne illnesses.
Fry the sage leaves until crispy: Frying the sage leaves until they are crispy will add a wonderful flavor and texture to the dish.
Don't overcrowd the pan when cooking the sausage: To ensure the sausage cooks evenly, avoid overcrowding the pan. Cook the sausage in batches if necessary.
Use a large enough skillet: When cooking the pasta, use a large enough skillet to accommodate the pasta and sauce comfortably. This will prevent the pasta from sticking together.
Reserve some pasta water: Before draining the pasta, reserve some of the pasta water. This can be added to the sauce to help it come together and create a creamy consistency.
Season the dish to taste: Once the dish is cooked, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or Parmesan cheese.

Conclusion:

This fettuccine with sausage and fried sage is a flavorful and satisfying dish that is perfect for a weeknight meal. It features tender fettuccine pasta tossed with a creamy sauce made with Italian sausage, fried sage, and Parmesan cheese. The dish is topped with crispy fried sage leaves for an extra touch of flavor. With its combination of simple ingredients and bold flavors, this dish is sure to be a hit with your family and friends.