March 18, 2009

Fettucine with Crispy Garlic, Sage and Sausage

Whenever I see a recipe I want, I cut it out and paste it in a notebook. I started doing this years ago and now I've nearly filled it up. It's not organized in any way, but I've memorized the order of the recipes from flipping through them so many times. When I need to make something, I scan through all of the recipes until I find a few that sound good. Usually I need someone else to help me make the final decision.

This is a recipe I clipped from Bon Appetit awhile ago that kept catching my eye. The first couple of times I saw it, I ended up making something else, but this one wouldn't let me go until I made it. It was rich and delicious--and a welcome departure from our default tomato sauce pasta.

  • 3/4 pound egg fettuccine (we couldn't find egg fettucine, so we used another egg pasta)
  • 2 tablespoons butter, divided
  • 1/4 cup olive oil (less would be fine)
  • 8 garlic cloves, peeled, thinly sliced (Definitely consider using way more if you like garlic)
  • 2 tablespoons finely chopped fresh sage
  • 1 pound sweet Italian turkey sausages, casings removed (we substituted cooked spicy Italian sausage and it was delicious)
  • 1/4 teaspoon dried crushed red pepper (optional)
  • 1 cup (approx. 3 ounces) grated Asiago cheese (maybe more)
  1. Boil your pasta in a large pot of lightly salted water according to manufacturer's instructions.
  2. Meanwhile, melt 1 tablespoon butter with oil in a large, heavy skillet over medium heat. Add garlic slices and saute until they've achieved desired crispy golden deliciousness (about 45 seconds to a minute). Using a slotted spoon, remove garlic and set aside.
  3. Increase heat to medium high. Add the sage and stir until beginning to crisp-around 10 seconds (although a little longer/crispier would be good, too). Add sausage and saute until browned/crispy in spots.
  4. Drain pasta and add to the skillet with sage and sausage. Add the remaining 1 tablespoon of butter. Sprinkle with crushed red peppers and season to taste with salt and pepper. Toss the pasta to mix all ingredients.
  5. Serve topped with crispy garlic and grated asiago cheese. (We actually mixed some of the cheese into the pasta while it was still in the skillet, so it melted in. Tasty!)

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