Fettuccine with Sausage, Sage, and Crispy Garlic

Liked it. I made necessary revisions for what I had on hand. I used Penne instead of Fettucine. I had pre-cooked chicken sausage I needed to use. My sage was dried. It ended up pretty good.

• dianekde

• 2/12/2018

Easy weeknight dinner. Used dried sage leaves because that's what's in the house, and add more as garnish while plating. Added about a cup of pasta water - a necessity and alternative to adding more butter and/or olive oil.

• Nanette90278

• Los Angeles, CA

• 6/11/2015

I loved this recipe ! Super easy and delicious. I made it last night & it got rave reviews. I didn't have the dry pasta issue either. I surrounded the pasta in each bowl with sautéed spinach. yummy.

• pwilliams5

• Carlsbad, CA 92011

• 3/26/2014

I upped the garlic and the sage and agree that it added a lot of flavor. I didn't find the pasta dry at all -- the turkey had plenty of juices in the pan. Simple and delicious.

• jordane23

• San Francisco

• 5/27/2012

The first few times, I made it according to the recipe and it was good. But then decided to experiment. Added a can of white beans and 3/4 cup of chopped sun dried tomatoes. Also added a cup of the pasta broth to make up for dryness. Excellent!

• Qajakcook

• Grand Rapids, MI

• 1/24/2011

We thought this was outstanding. Very simple but surprisingly interesting layering of flavors. Don't substitute for the Asiago-- it's a much nicer match than a Parmesan would be. (Also, we used flaked Asiago which I think is better than a fine grate would have been.) We also didn't skip adding the last tbsp of butter (though I was tempted)-- and am glad we didn't because I think that's what kept the pasta from being too dry. We doubled the garlic and fried it up nice and crispy. Really very, very good.

• Anonymous

• watertown, ma

• 11/19/2010

So easy and simple to make, but I'd definitely add more garlic next time. Turned out great. Sage and sausage go so well together.

• jamielee131446

• nyc

• 9/30/2010

这是好的,但是不像我预期的那么好。阿格雷e with the earlier reviewers as to the dryness of the pasta. Not sure if it needs pasta water or more butter. I used more garlic and sage. Not sure if I used too much sage and it overpowered the sausage. Anyway - will retry with some changes.

• davearcher76

• memphis

• 9/5/2010

Wow! This was fantastic! And so easy... Definite keeper.

• Anonymous

• atlanta

• 9/27/2009

Love this recipe. Super tasty. I make it every couple of weeks now, and we all look forward to it. The crispy garlic is fantastic, i quadruple the amount, and make sure most of it ends up on my plate! Asiago is a must.

• Anonymous

• 2/14/2009

super yummy, super easy. might add sun-dried tomatoes for some color.

• amjohnson3

• wisconsin, where it's cold

• 1/14/2009

I thought this was very tasty, great texture and colours.

• sbbirdlegs

• 10/29/2008

I've made this a number of times and it has never failed to disappoint. My boyfriend threatened to eat the entire pot of pasta the last time I made it. Delicious and very easy to make as well!

• Anonymous

• New York, NY

• 7/28/2008

A friend made it twice for dinner and I have to say this is very, very flavorful. She might have increased the amount of sage. Very simple and tasty!

• Anonymous

• Arlington, VA

• 6/10/2008

I've made this recipe quite a few times now and each time I do it a little differently. I think it works best with a curly pasta like farfalle instead of fettuccine. Whole wheat farfalle works especially well. I also like to replace the butter with olive oil. Once I tried parmesan instead of asiago and it was not nearly as good. Also, to simplify the steps (not that they're very complex as written), I mince the garlic and leave it in to cook with the sausage and sage. This recipe is good as is, but can be tinkered with to make it even better.

• hillarybug

• San Marcos, TX

• 6/3/2008