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Recipes
March 2008

Fettuccine with Sausage, Sage, and Crispy Garlic

By Amy FinleyPhotography by Tierney Gearon

4.7

(3)

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Recipe information

  • Yield

    Makes 4 Servings

Ingredients

3

/4 pound fettuccine (preferably egg fettuccine, such as De Cecco)

2

tablespoons butter, divided

1

/4 cup olive oil

8

garlic cloves, peeled, thinly sliced

2

tablespoons finely chopped fresh sage

1

pound sweet Italian turkey sausages, casings removed

1

/4 teaspoon dried crushed red pepper (optional)

1

cup grated Asiago cheese* (about 3 ounces)

Need to make a substitution?

Preparation

  1. Step 1

    Cook pasta in large pot of boiling salted water until just tender, stirring occasionally.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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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