| | Italian sausage and sage fettuccine
Italian sausage and sage fettuccine
Italian sausage and sage fettuccine 4.3-5 9
  • Calories: 3473 kj
  • Fat: 39g
  • Carbohydrates: 5g

How to Make:

  1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
  2. Meanwhile, reserve 12 sage leaves. Finely chop remaining leaves. Using a small knife, cut a slit into the side of each sausage. Remove sausage meat from casings. Discard casings. Break sausage meat into small pieces.
  3. Heat oil in a large, deep frying pan over medium-high heat. Add whole sage leaves. Cook for 1 minute or until crisp. Using tongs, carefully transfer leaves to a plate lined with paper towel. Add sausage meat to pan. Cook, stirring, for 3 minutes or until browned. Stir in chopped sage. Add wine. Bring to the boil. Add passata. Reduce heat to medium-low. Simmer, covered, for 10 minutes or until sausage pieces are cooked through. Season with salt and pepper.
  4. Divide fettuccine between bowls. Spoon over sausage mixture. Top with sage leaves and parmesan.
Time for preparing:
20 min.


  • 400g fettuccine
  • 1 bunch fresh sage
  • 450g Italian pork and fennel sausages
  • 1 1/2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 2 cups tomato passata
  • 3/4 cup shaved parmesan