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.
PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER
Whether you're after a night in with your special someone or your sweatpants, this is your pasta: a cozy combination of spicy sausage and squash that's glossed with nutty, sage-spiked butter and Parmesan. It's inspired by the cavatelli with sausage and browned sage butter at Frankies 457 Spuntino in Brooklyn - the most ordered dish on dates, according to the owners, but appealing no matter the occasion, according to us. The key to making the dish sing is the unsexy color (brown). You'll want to get a hard sear on the sausage and the squash, and let the butter bubble until brown and toasty. If you're looking for a vegetarian option, omit the sausage. The meat will be gone, but the comfort won't be.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
- Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.
- In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
- While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
- When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
- Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.
Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 33 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 25 grams, Sodium 842 milligrams, Sugar 5 grams, TransFat 1 gram
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
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
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