Italian Sausage And Sage Fettuccine

10 Ingredients

Number of servings

4

2 eschalots, finely chopped
3/4 cup parmesan, freshly grated
1 pinch freshly ground pepper
400grams fettuccine
4tablespoons extra virgin olive oil
1 bunch fresh sage
2 cup passata
450grams Italian pork sausages, removed from casings
1 pinch sea salt ground (to taste)
1/4 cup dry white wine

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Bring four litres of water to a boil for the fettuccine. Cook according to packet instructions.

Step 2 of 5

Meanwhile, heat the olive oil in a medium frying pan on moderate - high temperature. Once hot, drop one sage leaf in, it should sizzle slightly if hot enough. Add remainder of sage and cook, turning occasionally until they are crisp. Drain them on paper towels, leaving oil in the skillet.

Step 3 of 5

Add the chopped eschalot to the already warm pan and cook on moderate heat until translucent. Add the sausage mince and stir until browned.

Step 4 of 5

Add the passata and white wine and allow to cook for 10 mins or until sauce has thickened. Season with salt and pepper.

Step 5 of 5

Drain pasta and reserve a 1/2 cup of liquid. Toss through the pork mince and top with crispy sage leaves and freshly shaved parmesan.