Fettucine with Sausage and Sage

April 14, 2011

Even though I had this planned a LONG time ago, somehow I’d never gotten around to actually making it.  I have no idea why but it sure won’t be long before it’s on the table again.  It was a certified hit with everyone.  Like with most dishes, I found myself making it up as I went along so it’s different than that last variation that never happened.  It was every bit as good and a little easier.

As usual, I was cooking for a crowd so I made two pounds of pasta.   If you’re not setting the table for a dozen it’ll be easy to cut the pasta in half.  I should have used more sausage but I didn’t have time for another run to the store.  If you’re cutting things in half don’t cut back on the sausage.

The key to this is the fresh sage and the browned butter.  You can try it with dried sage but I can’t imagine it’ll be quite the same.  I grilled the sausage (to be honest, I had someone else grill the sausage) but you can cook it on the stove top instead.  Just brown it up in a large skillet then add a little water, reduce the heat, cover and cook for another 15 or 20 minutes, until it’s done all the way through.

 

 

 

  • Fettucine, Four 9-oz packages of  fresh or  2 pounds dry
  • Italian Sausage, 1 1/2 pounds
  • Sweet Yellow Onion, 1
  • Fresh Sage, 3 or 4 tablespoons, snipped
  • Frozen Green Peas, 1  to 1 1/2 cups, thawed
  • Butter, 1/2 cup
  • White Wine, 1 cup
  • Cream, 1 cup

While the sausage is cooking, put the water on for the pasta and slice the onion into thin rings.

Snip the sage.

Slice the sausage and set it aside.

In a large saute pan, heat the butter over medium to medium-high heat just until it begins to bubble.  Add the onion and cook, stirring occasionally, until the onion softens and the butter begins to brown.  Add the sage and cook for another minute or two.

Add the sausage and stir it all together for another minute or so.  Add the wine to deglaze the pan.

Stir in the peas.

Because fresh fettucine cooks so quickly, I waited until everything else was just about ready before dropping it into the water.  If you’re using dry you can start it sooner or just turn off the heat under the sausage until the pasta is done.

Drain the pasta and dump it into the pan with the onion, sage and sausage.  Pour in the cream and toss it gently over low heat.

Dump it all into a big bowl and give it another good toss.

Serve it up immediately, along with fresh Parmesan or Asiago.  Enjoy!

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{ 2 comments… read them below or add one }

1 Chef Thomas Minchella April 15, 2011 at 7:47 pm

You need to instruct your readers to eat before reading, your pictures are making my stomach growl!! Great post!!

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2 Karen Bove April 15, 2011 at 8:07 pm

It was so good I’m making it again tomorrow night for a second time in less than a week!

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