Friday, October 5, 2012

Fettuccine With Sausage and Sage

Come said the wind to the leaves one day,
Come o're the meadows
And we will play.
Put on your dresses
Scarlet and gold,
For summer is gone 
And the days grow cold.
(A child's song from the 1880s)

The trees around town are putting on quite a show.  I'm always amazed at how green leaves seem to turn golden, red, and yellow in almost a blink of an eye.  Another few blinks and they'll be on the ground!!  Yesterday, late afternoon brought quite a bit of wind.  As I was driving to pick up a friend, neighborhood children were out dancing in the blowing leaves that had, moments before, been raked into a pile.  Memories of doing that with my sisters flooded over me and warmed my heart!!  

Our days are still lovely but the nights grow colder.  Tender herbs are in growing danger.  I'll bring the rosemary in soon.  The thyme will overwinter just fine.  This year, for the first time, we planted sage.  I just couldn't pass up such a lovely leaf to add to the pot even though I'm not a big fan.  After finding several recipes using fresh sage, I now know that I do like the fresh sage.  

I found this recipe in the New York Times and actually had all the ingredients.  The original dish calls for hot Italian sausages.  I thought that chicken apple sausages sounded better with the sage and certainly more fallish.  Best of all, they are readily available at the grocery store in most areas!!  I substituted half and half for heavy cream.

The dish goes together quickly and is simply delicious!!

Fettuccine With Sausage and Sage inspired by the New York Times

1 pound fettuccine cooked according to package directions
4 chicken apple sausages, fully cooked
1 large bunch of sage, about 24 leaves
3 Tbsp olive oil
1 large clove of garlic, minced
1 cup half and half
Salt and pepper to taste
Freshly grated Parmesan cheese

While the pasta is cooking:

1.  Saute the sage leaves in the olive oil over medium heat until crisp.  This takes only about 30 sec per side. Drain on paper towels and set aside.
2.  Cut the sausages into half inch pieces and saute them in the same oil until lightly browned, adding the garlic at the last minute and saute until lightly golden in color.  Remove and sit aside.
3.  Pour off the fat from the pan and stir in the half and half.  Bring it almost to the boil, stirring.  Reduce the heat and stir the pasta in.  Correct the seasoning.  Add the sausages and heat through.
4.  Serve with a scattering of sage leaves and pass the Parmesan