Fettuccine With Sausage and Fried Sage Recipe (2024)

So easy and so tasty. Next time I will try removing the sausages from the casings and crumbling them as I fry instead of cutting into chunks.

For the price point and the time to craft, this recipe is fab! I did find that the sauce wasn't quite enough to even gently coat the pound of fettuccine, and will likely increase the sauce recipe in the future. Great weeknight, after-school meal!

If you’ve frozen the sausages, immediately following thawing while still extremely cold, this is the perfect time to lengthwise slit the casing right down one side & just “roll” out the meat.. keep cry chilled until ready to break up -which happens so very comfortably they conveniently still hold together nicely.You may pop cold sausages into the freezer for a short time before de-casing, to replicate this.

I made this recipe as written, and it was good, but kind of bland. Next time, I'll use a lot more garlic, and maybe a little red pepper flake. I also think it would be good to have a little pesto as garnish. Also, I might try to lighten up the cream a little, maybe. It wasn't overwhelmingly rich, but definitely cream sauce.

I couldn't find fresh sage at my grocery store (sometimes they have it, sometimes not) so I sprinkled the oil with dry sage and added a bit more as I was sauteing the sausage. The resulting dish was a bit "tan" without the sage leaves, so I sprinkled it with chopped parsley. Easy and delicious, and the sage flavor was just right. Could become addictive...

Simple and delicious. I made it with Italian sausage made of turkey, thought that sounded better with the cream. Just terrific! Used a couple tablespoons of chicken broth also and put in some extra fennel seeds for the sausage.

This is such a tasty and easy recipe. My 19 year olds favorite dish at the moment and he can make it so easily. If you are doubling best to divide into two bowls to get even sauce coverage ( we always double!)

This is one of my all-time favorite NYT recipes. I’m fortunate that I usually have Italian sausage in the freezer, sage in my winter herb bed, and tonight — when I really wanted something easy and fabulous — I also have heavy cream. The only addition I suggest is a sprinkle of salt on the sage leaves soon as they’re fried, and a good sprinkle of Romano at the end.

Lovely, comforting, and versatile dish. Used what I had on hand: 1/2 lb bow tie pasta, half and half, and ground sweet Italian sausage (meat removed from casing). Made it feel more fall like with a few tablespoons of pumpkin purée stirred into the cream. Used only 3 tablespoons of oil and didn’t drain it like they suggest because how? Plus you cook all those flavors into it! I might do half oil and half butter next time and I’m glad I had so much fresh sage because it is everything in this dish.

As per the notes, I doubled the sauce and found it quite tasty, if very rich. All I had on hand was mild Italian sausage sans casing, so I dressed it up with some more fennel, crushed red pepper, and garlic. The sausage alone made it sufficiently salty, and I found that I didn't need cheese. I think next time I might add some spinach or Swiss chard to cut the heaviness a bit. This was an excellent weeknight dinner, though! It came together very quickly and tasted good.

In case you would like to make this recipe vegan, I made mine with vegan sausages and unsweetened non-dairy half and half and it was delicious!

The sage leaves really elevated this otherwise-simple dish! I agree that 1/2 cup cream (for 2 people) wasn’t enough, but a glug of half&half saved the day. The sausage clumps were the only downside. Next time I will partially pre-cook the sausage in its casing, slice it as thinly as possible, and finish it as directed. And for those who, like my DH, dislike parmesan cheese: I sprinkled a bit of shredded mozzarella on the hot noodles before adding the sauce and sage leaves.

Wow wow wow! For the limited time and ingredients this is a stunner. I finished cooking the pasta in the sauce. Next time I would crumble the sausage (or use ground) and just keep it all in the pan- add garlic late, then add heavy cream, pasta, and top with parm & sage. My family said this was one of the best things I’ve ever made.

This recipe is just so, so good. I actively crave it.

This made a slightly thin sauce for my liking, which I thickened with a cornstarch slurry. The second time, I used less cream, ground italian sausage, and added a bit of aleppo pepper. Delish!

Parboiled sausage first, removed from pan cut into chunks. Chopped up garlic (9 cloves) fried sage and removed from pan. Turned on water for pasta. Put sausage in pan and browned, removed then added garlic to soft sage then added one cup of cream added pasta and boiled 11 minutes added the cream to the garlic, boiled till reduced by 1/2, drained pasta, added pasta and sausage to heat up. Dusted with a lot of Parmigiano-Reggiano and served. Goes over fantastically at my house.

Very good. I added extra garlic and red pepper flakes to make it a little spicier. Definitely could have used twice as much sausage and sauce to accommodate that much pasta. Cutting pasta to 1/2 lb would help alleviate the need to make more sauce.

This makes for a quick and very tasty weeknight meal that I don't feel is insulting to the creator by adding my own spin. I used chicken sausage, casings removed, and threw in the garlic (2 cloves) as well as a chopped onion, and a dash of red pepper flakes. Then I chopped a broccoli crown and threw that in too. I deglazed the pan with about 1/4 cup vegetable stock, and added the cream and about 1/4 cup pasta water. The fried sage absolutely makes the dish.

Made per the instructions. Quick and easy. Good if you’re in a hurry to get dinner on the table.

Very good for a cool rainy night! Used light cream rather than heavy cream, added an extra clove or two of garlic, a pinch of cayenne and a shake or two of fennel seeds - next time will try hot turkey sausage...

I made this tonight with sage from our garden and halved the recipe because there were only two of us eating. It was so delicious! I crisped up extra sage because our sage plant is a little much right now and I'm so glad I did. I used penne because we were out of fettucine and the recipe did not suffer at all. I also used Toulouse sausage because that's what we had. The sage and cream went very well with the substituted sausage. This one is a keeper!