Sausage Alfredo Pasta Recipe with Fried Sage
Ingredients
- 1 pound dry fettuccini pasta (1 box)
- 3-4 tablespoons olive oil
- 20-24 fresh sage leaves
- ½ pound hot Italian sausage
- 2 cloves garlic (minced)
- 2 cups heavy cream
- Coarse sea salt
- Freshly grated black pepper
- Freshly grated Parmigiana Reggiano
Instructions
- 1
Cook the fettuccini to al dente per the package directions.
- 2
Fry
- 3
While the fettuccine cooks, heat a large skillet and add the oil until it shimmers. Fry the sage leaves (it only takes a few seconds), in batches, until all are fried.
- 4
Dry
- 5
Leave the oil in the skillet and transfer the bay leaves to paper towels to dry.
- 6
Sauté
- 7
Separate the sausage into bite-size chunks and sauté them in the oil just until cooked through (don’t overcook or sear). Add the minced garlic and cook for 15-30 seconds, or until the garlic softens and blooms. Transfer the sausage to a plate and set aside.
- 8
Boil
- 9
Pour off the fat from the skillet while trying to preserve as much garlic as possible. Add the cream and bring it to a low boil while scraping the bottom of the pan. Reduce the heat and return the sausage to the skillet, and season with salt and pepper, to taste. Remove from the heat.
- 10
Pour
- 11
Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently, and sprinkle on the fried sage leaves.
- 12
Garnish with grated Parmigiana.
Nutrition
Per serving (based on 6 servings)
