Best 4 Fettuccine With Sausage Sage And Crispy Garlic Recipes
Indulge in a symphony of flavors with this delectable Fettuccine with Sausage, Sage, and Crispy Garlic. This hearty and comforting dish combines savory Italian sausage, aromatic sage, and crispy garlic in a rich and creamy sauce, all tossed with al dente fettuccine pasta. The crispy garlic adds a delightful textural contrast to the smooth and creamy sauce, while the sage infuses the dish with its earthy and slightly peppery notes. This recipe also includes a vegetarian option, where crumbled tofu is used instead of sausage, making it a versatile dish that caters to various dietary preferences. Get ready to tantalize your taste buds with this flavorful and satisfying pasta dish.
Here are our top 4 tried and tested recipes!
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.
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 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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Look for high-quality sausage, sage, garlic, and tomatoes.
- Brown the sausage well: This will help to develop its flavor and prevent it from being greasy. Cook the sausage over medium-high heat until it is browned all over.
- Use fresh sage: Fresh sage has a much more intense flavor than dried sage. If you can't find fresh sage, you can use 1/2 teaspoon of dried sage.
- Don't overcook the garlic: Garlic can burn easily, so be careful not to overcook it. Add the garlic to the pan towards the end of cooking, and cook it for just a minute or two, until it is fragrant.
- Use a good quality pasta: Fettuccine is a wide, flat noodle that works well with this dish. Look for a pasta that is made with high-quality ingredients and that has a slightly chewy texture.
- Cook the pasta al dente: Al dente means "to the tooth" in Italian. This means that the pasta should be cooked until it is tender but still has a little bit of a bite to it.
- Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.
Conclusion:
This fettuccine with sausage, sage, and crispy garlic is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta dish, give this recipe a try.
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