0:10

To Prep

0:20

To Cook

7

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

4

AVG RATING

(1 Member)

Italian sausage and sage fettuccine

Ingredients
    • Method
    • Notes
    1. Step 1

      Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.

    2. Step 2

      Meanwhile, reserve 12 sage leaves. Finely chop remaining leaves. Using a small knife, cut a slit into the side of each sausage. Remove sausage meat from casings. Discard casings. Break sausage meat into small pieces.

    3. Step 3

      Heat oil in a large, deep frying pan over medium-high heat. Add whole sage leaves. Cook for 1 minute or until crisp. Using tongs, carefully transfer leaves to a plate lined with paper towel. Add sausage meat to pan. Cook, stirring, for 3 minutes or until browned. Stir in chopped sage. Add wine. Bring to the boil. Add passata. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until sausage pieces are cooked through. Season with salt and pepper.

    4. Step 4

      Divide fettuccine between bowls. Spoon over sausage mixture. Top with sage leaves and parmesan.

    You could also use beef and garlic sausages or lamb, cannellini bean and fetta sausages.

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