Fettuccine with Sausage, Sage and Crispy Garlic

Something about today calls for pasta. Chris and I have both had a few stressful days in a row, so maybe we just need a little comfort food, and pasta is certainly that. But we also wanted to try something different. So during my lunch break (yes, even when I'm eating, I'm planning my next meal), I browsed through "My Recipe Box" on Epicurious.com. I love Epicurious because it indexes recipes from Bon Appetit, Gourmet, and other sources, and puts them in easy-to-search, printable formats with user ratings and notes. It's much better than saving all those magazines, plus you get good tips from other home cooks. Today, I found this tasty-sounding recipe and ran it by Chris. We adapted it according to our tastes and now have a new pasta to add to our ever-growing repertoire. Crisping the garlic just slightly gave the dish a bit of crunch and nuttiness, while the fresh sage jacked up the spices found in the sausage. Yummy!

1 pound fettuccine
2 tablespoons butter
1/4 cup olive oil
8 garlic cloves, peeled and very thinly sliced (think of the dinner-in-prison scene in GoodFellas)
2 tablespoons chopped fresh sage (we used regular, purple, and variegated sage from our garden)
1 pound sweet Italian sausage, casings removed
1/4 teaspoon crushed red pepper flakes
salt to taste

Place 1 tablespoon butter with the olive oil and all the slices of garlic in a large skillet over medium heat. Saute until light golden, about one minute. Using a slotted spoon, set the garlic aside. Increase the heat slightly and add the sage to the skillet. Stir until it begins to crisp, about 10 seconds. Add sausage and saute until browned, breaking it up with a fork, about 8 minutes. Add red pepper flakes and salt to taste. Meanwhile, prepare the pasta according to package directions and drain it. Add the pasta and the remaining tablespoon of butter to skillet. Toss the pasta with the sausage mixture. Serve the pasta topped with the crispy garlic and breadsticks.

1 comment:

The Duo Dishes said...

There's been a lot of experimenting with sage in our kitchens. The smell is intoxicating.