This recipe is a nice change of pace from the typical spaghetti dinner, but it will still appeal to picky eaters. The flavor of the sausage and sage work so well together. It comes together in less than thirty minutes.
A tomato based and cream based sauce are made separately and then combined. Since I have picky eaters, I often set aside some of the cream sauce to be served to them.
This goes well my my favorite Italian bread recipe and a green salad.
The sauce can be made ahead fully and refrigerated up to 48 hours. I would personally not freeze this because of the cream.
You will need:
-1 pound of bulk sweet Italian sausage, or links with casings removed
-3 garlic cloves
-1 28 oz can crushed tomatoes
-1 tablespoon dried sage
-1/2 teaspoon crushed red pepper
-1/2 cup grated parmesan cheese
-1 cup heavy cream
-1 tablespoon butter
-1 lb of cooked fettuccine or linguine
- Finely chop the shallots and garlic. (I like to do this in the food processor.)
- In a large skilled over medium heat, cook the sausage and shallots until browned. Drain most, but not all, of the fat. Add a tablespoon of olive oil, and the cook the garlic about 2 minutes.
- Add the crushed tomatoes, red pepper, and sage, and brung to a simmer. Add about 1/4 t. salt and pepper. Bring to a simmer and simmer about ten minutes.
- While the tomatoes and sausage are simmering, make the alfredo sauce in a small, separate pan. Melt the butter over low heat, and add the cream and parmesan, stirring until the cheese is melted and the sauce is slightly thickened.
- Add the alfredo sauce and simmer a few minutes more.
- Serve with linguine or fettuccine, cooked al dente. Garnish with parsley and parmesan cheese.